Chili Con Queso


December 7, 2014

This homemade Chili Con Queso is rich, creamy, a little spicy and dangerously addictive! Top it with chorizo that can be purchased from the store or homemade with this foolproof recipe. Its perfect consistency serves well with chips and vegetables.


1 Tablespoon butter

1/2 onion, diced

3 cloves garlic, minced

2 Serrano peppers, seeded and diced

1 Jalepeno pepper, seeded and diced

1 Tablespoon flour

1 cup half and half

3 cup sharp Cheddar cheese, shredded

2 cup aged Edam cheese, finely shredded

1/2 - 1 teaspoon Chili powder

1 small roma tomato, diced

1 cup chorizo, store bought or recipe follows

fresh cilantro, to taste



1 lb ground turkey (15% fat)

2 ancho chiles

3 pequin chiles

1/2 yellow onion, chopped

4 cloves garlic, chopped

1 Tablespoon cocoa powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground chipotle pepper

1/8 teaspoon ground clove

1/2 teaspoon salt

2 Tablespoon apple cider vinegar

2 Tablespoon rehydrated pepper water


In a large sauce pan, melt butter over medium heat. Add onion; cooking until translucent, about 4 min. Stir in garlic, serrano peppers, and jalepeno pepper; cooking until softened, about 5 min.

Sprinkle flour over pepper mixture and stir well until vegetables are coated. Pour in half and half, stirring until well mixed; allow to thicken slightly. Add cheeses; stirring until well incorporated and melted.

Season with chili powder, to taste. Place into serving bowl and mix in tomato and chorizo; garnish with cilantro. Serve warm.


Place ancho and pequin chiles in a small saucepan and cover with water; bring to a boil, reduce heat and simmer about 15 min. Remove from water, reserving for later use, and allow to cool on a paper towel. Once peppers are cool enough to handle, remove stems and seeds from ancho chiles.

In a blender or food processor, add rehydrated ancho and pequin peppers, onion, garlic, cocoa, cumin, paprika, oregano, cinnamon, allspice, chipotle pepper, clove, salt, and cider vinegar and water. Process until a smooth paste forms, adding more water one tablespoon at a time if needed.

Add chile puree to ground turkey; mixing well. Cover and refrigerate at least 4 hours.

To cook, place in a skillet and cook as your would ground beef.


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