Chile Con Queso For Totchos | culture: the word on cheese
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Chile Con Queso For Totchos

Chile Con Queso

Processed cheese gives this dip its characteristic silky texture. Sorry, not sorry.


  • 1 poblano pepper
  • ½ tablespoon olive oil
  • 2 tablespoons diced white onion
  • ½ jalapeño stemmed, seeded, and diced
  • ¼ cup whole milk
  • 5 ounces processed cheese product such as Velveeta
  • 3 ounces pepper Jack cheese shredded
  • Ground black pepper to taste


  • Heat broiler to high with top rack set just below the heat source. Place poblano pepper on a baking sheet and broil 8 to 10 minutes, turning occasionally to ensure pepper blackens evenly.
  • Using tongs, transfer hot pepper to a paper bag or lidded container. Let steam 5 minutes. Once pepper is cool enough to handle, peel and discard skin, stem, and seeds. Dice remaining pepper. Heat olive oil in a medium saucepan set over medium-high heat.
  • Add onion and jalapeño and cook until softened, about 10 minutes. Reduce heat to medium-low and add poblano. Add milk and processed cheese and stir until smooth.
  • Add pepper Jack, one handful at a time, stirring between additions.
  • Taste chile con queso and adjust seasoning as necessary. Serve immediately.

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