Chile Pasado con Queso
Queso is an easy crowd-pleaser. It comes together quick and hits the spot when you’re craving something tasty and filling.
Stay warm with this cheesy, spicy, tasty recipe for Chile Pasado con Queso. We start with delicious, rehydrated Pasado chiles and add in our spicy yet flavorful jalapeno flakes. Onion, garlic, butter, half-and-half, and cheese come together to season up our melted dip perfectly.
Serve with chips or on tortillas. Make a big batch ahead of time and reheat in the microwave as you use it. Quick, simple, and delicious. Give this recipe a try!
thoughts before starting
Feel free to make this recipe heartier by adding in some cooked chorizo or extra Don Juan’s Jalapeno Flakes for those who love the spice!
what you'll need to start
Large skillet, large bowl, serving bowl.
- Begin by rehydrating the Chile Pasado. Here are the directions for rehydrating chiles if you need them.
- Once the chiles have totally cooled, remove the stems and seeds and cut the chiles into long, thin strips.
- In your large skillet, heat the butter on medium-low heat. Stir occasionally and add in the onions. Cook for 5 minutes before adding in the garlic.
- Cook for 30 seconds longer, then pour the half-and-half in the skillet. Keep your pan on medium-low heat and continue to stir to avoid burning.
- Next add in the sliced chile strips and jalapeno flakes. Turn the heat down to low and add the grated cheese by the handful, stirring until it’s melted.
- Add salt to taste. Transfer into your serving bowl when all is melted and combined and serve immediately with warm tortillas or crunchy tortilla chips. Enjoy!