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Double-Chile Queso Dip


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Rate this recipe 4.5/5 (10 Votes)
Double-Chile Queso Dip 1 Picture


  • 1 shallot, finely diced
  • 2 Campari or other small vine-ripened tomatoes, diced
  • 1/4 cup roughly chopped fresh cilantro
  • 1 tablespoon unsalted butter
  • 2 serrano chile peppers, thinly sliced into rounds
  • 1 red jalapeno pepper, thinly sliced into rounds
  • Kosher salt
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup grated pepper jack cheese (about 4 ounces)
  • 1 cup grated American cheese (about 4 ounces)
  • Tortilla chips, for serving


Adapted from


Step 1

Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.

Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.

Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.


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