Chile con Queso

chile con queso dip with tortilla chips

We call this the ultimate Netflix & Chile (con Queso). This is the dip that will have people licking all their fingers and the bowl to get every last drip. 


  • 2 tablespoons unsalted butter
  • 1/2 small yellow onion, diced
  • 1 clove garlic minced
  • 1 medium jalapeño pepper
  • 2 tablespoons all purpose flour
  • 1 cup half & half
  • 4 ounces (about 1 cup) grated sharp Cheddar cheese
  • 2 ounces (about 1/2 cup) grated Pepper Jack cheese
  • 1/4 teaspoon cumin
  • ¼ red pepper flakes
  • 2 tbsp burn hot sauce + more to garnish
  • Pinch of salt
  • 3 tbsp Burn Hot Sauce
  • 2 tablespoons finely diced tomatoes (use only the flesh, no seeds or juice)


  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the onions, garlic, and jalapeños and cook for 4 minutes
  3. Stir in the flour. Add the half & half and cook until the flour dissolves. Bring the mixture to a simmer for about 3 minutes.
  4. Turn down the heat and gradually add the cheeses. Continuously whisk the cheese with a wooden spatula. The constant motion will allow the cheese to evenly melt without burning in the pot.
  5. Add the cumin, salt, red pepper flakes, and tomatoes and stir until it’s evenly mixed.
  6. Turn off the heat and add Burn Hot Sauce. Add more hot sauce if you want a spicier kick.
  7. Transfer to a bowl and serve with tortilla chips.

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