Chile Con Queso – Hiland Dairy

Chile Con Queso


Meat Mixture

  • 1 tablespoon vegetable oil
  • 1 pound 80/20 ground beef chuck
  • 1/2 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • salt and pepper, to taste
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup chicken stock

Queso Mixture

  • 2 tablespoons Hiland Dairy unsalted butter
  • 1/4 medium onion, finely chopped
  • 1/2 large poblano pepper, finely chopped
  • 2 jalapeño peppers, finely chopped
  • 1 clove garlic, chopped
  • 1 medium tomato, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 1 cup (or more) Hiland Dairy milk
  • 1/4 cup hot taco sauce
  • 4 ounces Hiland Dairy monterey jack cheese, grated
  • 4 ounces Hiland Dairy sharp cheddar cheese, grated


  • pico de gallo
  • guacamole
  • Hiland Dairy sour cream


  • Heat oil in a large skillet over high heat.
  • Cook beef until just browned, but not cooked all the way through; about 6 minutes.
  • Using a slotted spoon, transfer the meat to a bowl, leaving as much fat in the pan as possible.
  • Reduce heat to medium and cook onion, bell pepper and garlic, stirring until tender but not browned; about 6 minutes.
  • Season vegetables with salt and pepper.
  • Add cumin and chili powder and cook for an additional minute.
  • Add chicken stock and reserved meat. Bring to a simmer.
  • Stir until the liquid is evaporated, scraping up any brown bits from the skillet; about 9 minutes.
  • Season with salt and pepper.
  • Remove from heat and set aside.
  • Melt butter in a medium saucepan over medium heat.
  • Cook onion, poblano pepper, jalapeno peppers and garlic, stirring until tender; about 9 minutes.
  • Add tomatoes, season with salt and cumin, and continue to cook until juices evaporate; about 6 minutes.
  • Stir in flour and cook for an additional minute.
  • Whisk in milk, cooking until mixture comes to a boil and thickens; about 4 minutes.
  • Reduce heat to low.
  • Gradually add cheeses, stirring constantly until cheeses are completely melted and queso mixture becomes smooth. Tip: Add more milk if it’s too thick.
  • Spread meat mixture on the bottom of a 2-quart baking dish.
  • Pour queso mixture over the meat mixture.
  • Top with heaping spoonfuls of your favorite pico de gallo, guacamole and Hiland Dairy Sour Cream.
  • Serve hot with tortilla chips.

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