Chiles Con Queso Chilies in Cheese Sauce

Elevate your next meal with the irresistible flavors of Chiles Con Queso, a comforting dish of roasted poblano peppers smothered in a rich, velvety cheese sauce. Perfect as a side dish or a show-stopping appetizer, this recipe highlights the smoky depth of oven-charred poblanos paired with the creamy goodness of melted cheddar and Monterey Jack cheeses. A simple yet flavorful roux-based sauce infused with garlic and onion powders ensures every bite is bursting with indulgent flavor. Ready in just 40 minutes, this flavorful dish is crowned with a sprinkle of fresh cilantro for a touch of brightness and is ideal for pairing with tortilla chips or serving as a stand-alone treat. The perfect combination of smoky, creamy, and cheesy, Chiles Con Queso is a must-try addition to any festive spread or family dinner.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 Poblano peppers
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 1.5 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 0.5 teaspoons Salt
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 2 tablespoons Cilantro (optional, chopped)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning once, until the skin is blistered and charred.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes to loosen the skin.

Step 4

Peel the charred skin off the peppers, remove the stems, and gently scrape out the seeds. Set the cleaned peppers aside.

Step 5

In a medium saucepan, melt the butter over medium heat.

Step 6

Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

Step 7

Gradually add the milk, whisking continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens slightly.

Step 8

Reduce the heat to low and stir in the shredded cheddar cheese and Monterey Jack cheese, a handful at a time, until fully melted and smooth.

Step 9

Stir in the salt, garlic powder, and onion powder. Taste and adjust the seasoning if needed.

Step 10

Place the roasted poblano peppers on a serving dish or individual plates. Spoon the cheese sauce generously over the peppers.

Step 11

Garnish with chopped cilantro if desired and serve warm as a side dish or alongside tortilla chips for dipping.

Nutrition Facts

Serving size	(1219.4g)

Amount per serving	% Daily Value*
Calories	1739.5

Total Fat 126.8g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 1.2g
Cholesterol 406.0mg	0%
Sodium 3376.1mg	0%
Total Carbohydrate 71.0g	0%
Dietary Fiber 8.4g	0%
Total Sugars 40.5g
Protein 92.5g	0%

Vitamin D 243.2IU	0%
Calcium 2666.7mg	0%
Iron 3.6mg	0%
Potassium 1941.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 20.6%

Carbs: 15.8%