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Queso con Chile served in a decorative blue plate next to pinto beans and a cactus salad.
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5 from 10 votes

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.
Prep Time5 minutes
Cook Time9 minutes
Total Time14 minutes
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 2 people
Calories: 691kcal

Ingredients

  • 2 tomatoes quartered
  • 1 garlic clove
  • 1 jalapeno rough chopped
  • 1 teaspoon salt
  • ½ cup water
  • 2 tablespoon olive oil
  • ¼ 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