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    Home » Recipes » Vegetarian » Queso con Chile

    Queso con Chile

    Last Updated November 9, 2022. Originally Posted May 21, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Queso con Chile consists of panela cheese cooked in a savory tomato and chile sauce. It’s simple comfort food at its best.
    Jump to Recipe Print Recipe
    Queso con Chile served in a decorative blue plate next to pinto beans and a cactus salad.

    Queso con Chile served in a decorative blue plate next to pinto beans and a cactus salad.

    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

    The ingredients for Queso con Chile laid and labeled.

    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:

    A collage showing how to make the spicy 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.

    A collage showing how to cook the poblano pepper and tomato sauce in a skillet.

    • 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

    Hand holding a decorative blue plate with cubed panela cheese.

    • 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.

    Panela cheese cooking in salsa in a skillet.

    • 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.

    Queso con Chile served in a decorative blue plate next to pinto beans and a cactus salad.

    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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    Did you make this recipe? Please rate the recipe below!

    Queso con Chile served in a decorative blue plate next to pinto beans and a cactus salad.

    Queso con Chile

    Queso con Chile consists of panela cheese cooked in a savory tomato and chile sauce. It’s simple comfort food at its best.
    5 from 4 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 9 minutes
    Total Time: 14 minutes
    Servings: 2 people
    Calories: 691kcal
    Author: Maggie Unzueta

    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!

    Notes

    Do not overcook the cheese, or it will melt and lose some of its texture. 
    PRO TIP: How to adjust the heat is very simple. Blend everything for the sauce 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.
    Not a fan of poblanos? Swap it out for a can of green chiles.

    Nutrition

    Calories: 691kcal | Carbohydrates: 18g | Protein: 30g | Fat: 57g | Saturated Fat: 32g | Cholesterol: 177mg | Sodium: 3390mg | Potassium: 563mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2158IU | Vitamin C: 74mg | Calcium: 1006mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Brynn

      May 24, 2021 at 2:55 pm

      5 stars
      Your step by step instructions and pictures are so handy! Can’t wait to try this recipe

      Reply
      • Maggie Unzueta

        October 11, 2021 at 4:26 pm

        I’m glad you found them useful. Thank you for your comment!

        Reply
    2. Addie

      May 24, 2021 at 7:57 pm

      5 stars
      So spicy and flavorful!

      Reply
      • Maggie Unzueta

        November 2, 2021 at 10:45 am

        I like it spicy. 🙂 Thank you!

        Reply
    3. Julia

      May 25, 2021 at 11:02 am

      5 stars
      Yum, we always love having homey meals at home, and this was so easy to make too!

      Reply
      • Maggie Unzueta

        May 25, 2021 at 11:38 am

        Yes. Thank you. Hope you give it a try.

        Reply
    4. Gwynn Galvin

      May 25, 2021 at 12:40 pm

      5 stars
      A delicious recipe that my family loves!

      Reply
      • Maggie Unzueta

        May 27, 2021 at 10:54 am

        That’s awesome! My family loves this recipe too.

        Reply

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