Chile Con Queso Blanco
★ Issue CMSC·26–009 · Published 02 Aug 2026
appetizerdipslow-effort

Chile Con Queso Blanco.

Silky smooth, just the right touch of chile, and irresistible flavor make this recipe one you will come back to over and over and over. Even better? leftovers don't look "unnatural" like many others do.

PREP 10 min
COOK 15 min
TOTAL 30 min
SERVES 1 quart people
HEAT medium
BLEND RATING 5.0 2 reviews · Cajun Roots®
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Silky smooth, just the right touch of chile, and irresistible flavor make this recipe one you will come back to over and over and over. Even better? leftovers don't look "unnatural" like many others do.

Ingredients

Ingredients

  • 12 oz white american cheese, 1/2" cubed
  • 8 oz muenster cheese, 1/2" cubed
  • 24 oz evaporated milk
  • 16 oz diced roasted green chiles, drained
  • 2 teaspoons Casa M Spice Co® Cajun roots® Add
  • 1 large bag restaurant-style white corn tortilla chips

Method

  1. 01

    Heat the milk in a thick bottomed pot until it's warm enough to start to melt the American cheese. Never let the milk approach a boil at any point during the cooking.

  2. 02

    Gradually add only the American cheese to the milk over medium heat until it's fully incorporated and the sauce is smooth. It's important to get the American cheese melted into the milk first. I use a whisk for this part.

  3. 03

    Gradually add the Muenster into the mix letting it fully melt. You can tell when it's fully incorporated by seeing if the sauce forms strings on the whisk when you lift it. If it does, it's not fully incorporated.

  4. 04

    Once the sauce if smooth, add the drained chiles and mix well, then remove from the heat.

  5. 05

    You can hold this sauce for immediate service or refrigerate. It's great warm or cold. Reheat GENTLY on the stove or very carefully in the microwave so it doesn't separate.

From Mike's Notebook

01

Keep the heat low enough that you can comfortably hold your hand near the pot — the second the milk starts to steam and shimmer, that's your sweet spot for melting in the American cheese without breaking the sauce.

02

Drain the roasted green chiles in a fine-mesh strainer and press them dry with a paper towel so excess liquid doesn't thin out your queso or cause it to separate.

03

When reheating leftovers, stir in a splash of evaporated milk over low heat to bring the sauce back together if it's tightened up in the fridge.

Nutrition

3000 Calories / serving
152 gProtein
222 gTotal Fat
122 gSat. Fat
301 gCarbs
14 gFiber
98 gSugars
8450 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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