Roasted Chile Queso Dip


Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

Recipe By: Alexandra Weeks
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 4 ounces butter
    • 4 ounces flour
    • 16 ounces milk
    • 16 ounces heavy whipping cream
    • 1 1/2 pounds Monterey jack cheese, cubed
    • 1 1/2 pounds Kraft Velveeta cheese, cubed
    • 1 cup diced red onion
    • 4 tablespoons ancho OR chipolte paste (see recipe link below)
    • 3 ounces tequila (your favorite) or 151


Combine butter and flour in a saucepan over medium-low heat and make a blonde roux. Add milk and cream, combine thoroughly with wire whisk and bring to a boil. Transfer mixture to a double boiler and add both cubed cheeses. Stir frequently, and once cheese melts into sauce, add all other ingredients and combine thoroughly.

Transfer queso to serving dish and pour a scant 1/4 oz. of 151 or tequila over the top. Light carefully with a match. Serve with corn tortilla chips or warm flour tortillas for dipping. Dip can also be served with skewers of steak and chicken.

You can make your own chile paste

Recipes From - The Gourmet Food And Cooking Resource