Chile con Queso


Happy Monday everyone!

Well I had a busy, busy weekend. We decided to have a cookout on Sunday and invite the family over, so guess who was at Wal-Mart at eleven p.m. stocking up on tostadas and fresh onions and tomato? But I love entertaining and most of all, cooking, so I was thrilled to have thirty hungry Mexicans at my doorstep the next evening. Like I’ve said before, I rarely follow a theme for dinner parties or cookouts. I love serving buffet style and preparing an array of dishes from Mexican to Italian, Indian to Brazilian. My husband, in an effort to fuel his grilling obsession, took over that part and made the most delectable dry rub pork ribs and chicken. I made stuffed mushrooms, potato balls, garlic tomato pasta, an alfredo, avocado, and tomato pizza, and other small dishes. The chile con queso was by far the most popular among my guests. It was literally gone before we sat down to have our meal. Now there are so many variations of chile con queso. I myself know of a few but this is one of my favorites. It’s a steak toppa’, show stoppa’! This chile con queso will taste great over a steak or even a grilled chicken breast but my family ate it straight out the serving plate with tostadas. And yes, double dipping is allowed in my house – we don’t judge! Anyway, here is the recipe:



6 Anaheim peppers

2 russet potatoes peeled and chopped into cubes

1 chopped white onion

1 chopped tomato

1 cup shredded Chihuahua, Oaxaca, or Muenster cheese

1 pint half and half

cooking oil

salt and pepper to taste

1.) Roast peppers over a stove burner or grill until both sides are charred. Remove chiles from stove. Place them in a plastic bag for 10 minutes. This will make the skin easier to peel off. After ten minutes, peel skin off peppers and rinse clean. Remove stems and seeds and chop peppers into small pieces.

2.) In a large pan, add a few tablespoons of cooking oil and cook potatoes.

3.) Once potatoes are soft, add tomato, onion, and peppers.

4.) Add shredded cheese and half and half. Season with salt and pepper and stir. Heat until cheese melts.

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6 Comments on “Chile con Queso

  1. Potato in chile con queso? Been in the SW 36 years, never heard of before and for me it doesn’t sound appealing.

      • Yeah, I’m from the SW also and wouldn’t even dream of adding potatoes to the chile con queso. Everything else looks good though.

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