Chile Con Queso 

Recipe from John Lewis

Adapted by Maggie Hennessy

Updated October 10, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(229)
Comments
Read comments

This deliciously messy chile con queso from the chef John Lewis pays homage to the version he grew up eating at Chope’s Town Bar & Cafe in La Mesa, N.M. Chope’s closely guarded queso comprises thin, roasted Hatch green chile salsa topped with melted cheese and served with fresh flour tortillas for pinching. Mr. Lewis tinkered for years to get this simple assemblage right, which he serves at his restaurant, Rancho Lewis, in Charleston, S.C. Heat the Hatch chiles in their liquid with a few umami-rich shakes of bouillon powder. Don’t boil; you’re after a loose, stewlike consistency. Stir in lime juice to brighten the flavors, top with cheese and broil until melted. Serve with hot flour tortillas. If chile juice drips down your arm, you’re doing it right. —Maggie Hennessy

Featured in: For a Chile Con Queso Like No Other, Head to Southern New Mexico

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Ingredients

Yield:2 to 3 servings

  • 1 cup roasted, chopped Hatch green chiles with their liquid (about 8 ounces), preferably frozen and thawed (see Tip), or jarred or canned

  • 1 ½ teaspoons powdered or granulated chicken bouillon (see Tip)

  • 1 teaspoon lime juice 

  • ¾ cup shredded semisoft cheese (preferably a mixture of asadero and Chihuahua, or simply Muenster)

  • Hot, fresh flour tortillas, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

14 grams carbs; 33 milligrams cholesterol; 204 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 1 gram fiber; 580 milligrams sodium; 10 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small, heavy-bottomed saucepan, combine the chiles and chicken bouillon and bring to a simmer over medium-high heat, stirring once or twice. Do not bring to a boil or you may lose too much liquid. The final consistency of the chile broth should be similar to a loose stew.

  2. Step 2

    Remove from heat and stir in the lime juice. Pour the mixture into a broiler-safe medium bowl or serving dish and top with the shredded cheese.

  3. Step 3

    Broil on high about 6 inches from the heat source until the cheese is completely melted, 2 to 4 minutes.

  4. Step 4

    Serve with hot, fresh flour tortillas.

Tips

  • If using frozen chiles, make sure to keep the liquid that’s released as they thaw.

  • Canned or jarred chiles often have added salt. If your chiles do, use only ¾ teaspoon chicken bouillon.

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Ratings

4 out of 5
229 user ratings
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Comments

Dee dS

We are lucky enough to have a great local restaurant that serves chile con queso, my favorite! But they don’t serve it with flour tortillas; they serve fresh, hot, thick, just made by hand, CORN tortillas, which elevate the dish to food of the gods.

Casnah

I grew up in WestTexas and southern New Mexico. This is the real deal ya'll!

Alex

Ummm... yes, straight chiles are going to be hot.

Disappointing recipe

Recipe stated I could use just Muenster cheese. That’s all I had so that’s what I did. After taking it out of oven from broiling the cooked down chilis and cheese, the chilis didn’t blend with cheese at all, I got stringy, clumpy cheese and clumps of hatch chilis.

Andy

Some of us here in the Land of Enchantment use the mildest chiles available and turn up the heat if necessary by adding cayenne to get it just right. It's what I do for my chile sauces, queso, posole, green chile stew...

Daisy

Vegetarians— use veggie bouillon paste or powder. Delicious recipe !

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Credits

Recipe from John Lewis

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