I scream, you scream, we all scream for…QUESO! Us Texans sure do love our Mexican food. And no Tex Mex meal is able to start until the chile con queso is on the table!
After using this delicious Mexican cheese dip recipe for this Dia de Los Muertos party, I was able to go on Houston Life TV and show the hosts how to make it. You can see the full segment here.
This famous Bob Armstrong Chile Con Queso recipe features fresh jalapenos and poblanos swimming around in ooey gooey melted cheese. This is one recipe you’ll definitely want to try.
Bob Armstrong Chile Con Queso
This famous Bob Armstrong Chile Con Queso recipe features fresh jalapenos and poblanos swimming around in ooey gooey melted cheese. This is one recipe you'll definitely want to try.
- 3 tablespoons unsalted butter
- ½ medium onion (finely chopped)
- 1 large poblano (chopped)
- 3 jalapeños (finely chopped)
- 2 garlic cloves (grated)
- 2 medium tomatoes (chopped)
- Kosher salt
- 2 tablespoons all-purpose flour
- 2 cups or more milk
- ½ pound Monterey Jack cheese (grated)
- ½ pound sharp cheddar cheese (grated)
- Pico de Gallo (Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving))
- 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.
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