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Queso con Chile, or Chile con Queso… Whatever you call it, it’s delicious!
I can’t believe I’ve waited this long to publish this recipe. I make this for lunch at least once a week.
And I serve it, just as you see in the picture above – with friojoles de la olla, ensalada de nopales, and a flour tortilla.
It comes together in minutes and so super tasty.
Let me show you how to make it…
Ingredients
These are all the ingredients you will need to make this recipe.
Queso panela is a semi-soft cheese made from cow’s milk and easily found in most grocery stores. Or buy it online.
When it’s heated as in this recipe, it gets SQUISHY. The texture when it is cooked is almost like firm tofu.
How to Make the Tomato Sauce:
- Add the tomatoes, jalapeno, water, garlic, and salt into a blender.
- Blend until smooth.
Spicy fan should use TWO jalapenos.
Not so spicy but still want some flavor should use ONE jalapeno.
Pro Tip:
How to adjust the heat is very simple. Blend everything with one jalapeno. Taste it. If you want it spicier, add another jalapeno.Another trick to bringing down the heat is removing the seeds and the veins from inside the pepper.
Just be careful NOT to touch your eyes because they will BURN.
- Saute the onion.
- Add the roasted and diced poblano pepper.
- Pour in the tomato sauce.
- Cook for 5 minutes.
Everything needs to cook for a few minutes to develop the flavors.
If needed, here is a video tutorial on How to Roast a Poblano Pepper.
Not a fan of poblanos? Swap it out for a mild can of green chiles
- Cube the panela cheese into 1-inch pieces.
- Add to the skillet.
This recipe is very similar to Queso en Salsa. The difference is that this recipe uses salsa AND poblano peppers, and the other recipe only uses salsa.
Panela cheese is a very popular ingredient used in many recipes like Calabacitas con Queso and a yummy addition to Sopa de Fideo.
- Cover the cheese with the salsa.
- Cook until the cheese is heated through. About 2 minutes.
Do not overcook the cheese, or it will melt and lose some of its texture. 2 minutes, maybe 3.
See how easy that was?! That’s why it’s the perfect quick lunch, ideal for busy weeknights, and great for Meatless Mondays.
More Meatless Mexican Recipes:
Mexican Molletes
Vegetable Tamales
Potato Tacos Dorados
Entomatadas
This easy and yummy Queso con Chile is the best comfort food. Loaded with flavor and ready in no time. Serve with flour tortillas and enjoy!
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Queso con Chile
Ingredients
- 2 tomatoes quartered
- 1 garlic clove
- 1 jalapeno rough chopped
- 1 tsp salt
- 1/2 cup water
- 2 tbsp olive oil
- 1/4 onion diced
- 1 poblano pepper roasted, peeled, seeded, and diced
- 14 oz panela cheese diced into 1-inch pieces
Instructions
- Add the tomatoes, garlic, jalapeno, salt, and water to a blender.
- Blend until smooth.
- Heat olive oil in a skillet.
- Add the onion.
- Cook for 1 minute.
- Add the poblano pepper.
- Cook for 1 minute.
- Add the tomato sauce.
- Cook for 5 minutes, stirring occasionally.
- Add the panela cheese.
- Cover and cook for 2 minutes, or until cheese is heated.
- Serve and enjoy!
Your step by step instructions and pictures are so handy! Can’t wait to try this recipe
I’m glad you found them useful. Thank you for your comment!
So spicy and flavorful!
I like it spicy. 🙂 Thank you!
Yum, we always love having homey meals at home, and this was so easy to make too!
Yes. Thank you. Hope you give it a try.
A delicious recipe that my family loves!
That’s awesome! My family loves this recipe too.