Chile con Queso

I wanted a really different Queso recipe for my latest party and saw this great recipe on the Bon Appetite site. It’s officially called Bob Armstrong Chile con Queso. I call it Chile con Queso.
It is a little more involved than your ordinary Queso recipe, but trust me it’s worth it! And I made the Queso and Picadello ahead of time. I reheated and assembled right before the party. The reheating puts another step in the process, but if you use a induction plate you can just let it reheat slowly as your doing other things. You can also make and put in the oven (or I used my countertop convection oven) on 250 or so, just to keep warm.

The Queso has Jalapenos and Poblano peppers in it as well as fresh tomatoes, onions, garlic, Monterey Jack cheese and Cheddar cheese. It is a super tasty Queso. Your guests will be surprised with the delicious Picadillo hiding under the Queso. It is flavored with onion, green pepper, garlic, cumin and chili powder.

Then you top it all off with fresh Pico de Gallo, Guacamole and Sour Cream for dipping. You can also served more Pico, Guacamole and Sour Cream on the side. Serve with Tortilla chips, you will have a hit for your party!

I only got this one picture! After I brought it out to the party it disappeared before I could get any more pictures! I guess I will have to make it again…oh well! You can even half this recipe for a smaller group of people.

This is one recipe you want to keep!

Print Recipe
Serves: 10 Cooking Time: 30 min

Ingredients

  • Picadillo
  • 1 tablespoon vegetable oil
  • 1 pound ground beef chuck (20% fat)
  • ½ medium onion, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, grated
  • Kosher salt, freshly ground pepper
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup chicken stock or low-sodium chicken broth
  • Queso and Assembly
  • 3 tablespoons unsalted butter
  • ½ medium onion, finely chopped
  • 1 large poblano chile, chopped
  • 3 jalapeños, finely chopped
  • 2 garlic cloves, grated
  • 2 medium tomatoes, chopped
  • Kosher salt
  • 2 tablespoons all-purpose flour
  • 1½ cups (or more) milk
  • ½ pound Monterey Jack cheese, grated
  • ½ pound young medium or sharp cheddar cheese, grated
  • Pico de Gallo
  • 2 large tomatoes, preferably heirloom, chopped
  • ¼ onion, chopped
  • 2 jalapeños, finely chopped
  • 1 garlic clove, finely grated
  • ⅓ cup cilantro leaves with tender stems, finely chopped
  • 3 tablespoons fresh lime juice
  • Kosher salt
  • Store Bought Guacamole
  • Sour Cream

Instructions

1

Picadillo

2

Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.

3

Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.

4

Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.

5

Queso and Assembly

6

Melt butter in a medium saucepan over medium heat. Cook onion, Poblano, Jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and Queso is smooth. If it seems too thick, stir in a little more milk.

7

Spread warm Picadillo in a 2-qt. baking dish. Pour hot Queso over meat. Top with a generous scoop each of Pico de Gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.

8

Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.

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