Queso con Chile or Queso en Salsa (Cheese in Salsa)
This flavorful Mexican dish either called queso con chile or queso en salsa or even chile con queso is a spectacular cheese dish that you must add to your rotation. It’s made with just a few pantry staples and you can enjoy as a main dish or appetizer. It’s one of my favorite dishes ever!
Queso con Chile
Chances are most of you have never heard of this Mexican cheese dish. So let’s fix that and let me tell you what you’ve been missing out on!
Picture chunks of warm panela cheese with smoky roasted poblano pepper strips all simmered in a flavorful salsa and served with warm tortillas or crispy tortilla chips.
Simply scrumptious!
There are so many variations to this delectable dish and it really all comes down to how you want to enjoy it. Below I’m going to show you how I love to make this cheese dish and also share several different options for you to try.
Why You’ll Love This Recipe
• If you love cheese you’ll love this dish.
• You can serve it as a main dish or as a fun Mexican cheese dip.
• Requires few basic Mexican pantry ingredients.
• It’s budget friendly and perfect for the whole family.
• Can be made dairy-free or vegetarian, so perfect for different diets.
Is This Dish Vegetarian or Vegan?
You can make it for either diet by simply swapping out the type of cheese you use. See the ingredients list below for the options and variations.
Queso en Salsa Ingredients
Cheese: Traditionally you can use queso panela (panela cheese) or queso fresco (fresh cheese), which are both a types of soft white cheese that don’t melt when cooked. They both become softer but hold their shape and texture well, this makes them perfect for this dish.
For my dairy-free version I use a block of Daiya Grilling Cheeze. This cheese will hold it’s shape if it’s not cooked too long unlike many other vegan cheeses.
Salsa: The most traditional versions use a mild homemade fresh tomato salsa. I also make it with my spicy salsa roja when I want some heat. On a few occasions I’ve also made it with salsa verde. It’s really up to you. Just try to use homemade fresh salsa for the best flavor.
Poblano Chiles: Not everyone adds this but I love to for not only extra texture but delicious flavor. As you may already know, these green chiles taste best when fire roasted, but if you are short on time you can skip that step.
Oil: You all know I prefer to use olive oil but you can use your favorite oil or skip it all together.Garbanzos: This is totally optional and not traditionally added, but since I used a vegan cheese I wanted to add back some protein.
Ingredient Variations
Green Chiles: So in a pinch if you don’t have any poblano pepper you could use strips of jalapeño pepper for a bit of heat or if you can’t handle heat then use green bell peppers. Just keep in mind that these two peppers have a different flavor than smoky roasted poblanos.
Cheese Alternatives: If you don’t have access to dairy Mexican cheeses where you live you could use Monterey jack cheese. Just keep in mind that this will change the flavor. Also this cheese will melt…which may not be a bad thing if you want to turn the dish into more of a queso dip. It’s up to you.
How to Make This Dish
Step 1: Make The Salsa
First decide which salsa you’d like to use and have it ready. I made a milder version of my red taqueria salsa.
Step 2: Roast The Poblano
While you’re making the salsa you can also fire roast the poblano on the stove or under the broiler in the oven. Allow to sit until you can handle then use a butter knife to scrape off the charred bits. Remove the stems and seeds and slice into thin strips.
Step 3: Make The Queso
Heat a large pan with some oil and once hot add the cheese. Allow it just to heat and soften a little bit. Then mix in the poblano strips and pour in the salsa. Stir until well combined and simmer over medium heat for about 5 to 8 minutes – this will depend on how you want the texture.
Remember that the panela and queso fresco just soften but don’t melt, and as for the vegan cheese if you want melted cheese then cook longer. Mix in the chickpeas if using and cook another couple of minutes.
How to Serve
As a main dish serve with warm corn or flour tortillas and if you’d like also serve with some boiled or refried beans, either pinto, mayocoba or black beans work well.
To enjoy as an appetizer you can serve with some tortilla chips. You can sprinkle some roughly chopped fresh cilantro over it to make it look prettier.
Taste
Amigos, this delicious queso recipe is a must try!
You get the creaminess from the cheese followed with the savory and umami flavors of the tomato salsa with a touch of heat. Then the smokiness from the roasted poblano peppers makes it that much more delicious. The chickpeas add another level or creamy texture and delicious savory tones.
Paired with the flavors of the tortillas, this is truly an exquisite dish not to be missed.
How to Store and Reheat
Allow leftover to come to room temperature and store in an airtight container in the refrigerator. They’ll keep fresh for about 3 days.
I do not suggest freezing this dish.
To reheat you can do so in the microwave or on the stovetop for a few minutes until warmed through. Remember if you use a melting cheese that it may melt further.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
More Mexican Cheese Recipes
Queso con Chile or Queso en Salsa (Cheese in Salsa)
Ingredients
- 7 oz panela cheese* cubed or cut into large chunks
- 1 large poblano pepper
- 2 cups salsa roja**
- 1 cup chickpeas canned or homemade and drained
- 1.5 Tablespoon olive oil
- salt to taste
Instructions
- Decide which salsa you want to use and make it first or use whatever leftover salsa you already have on hand. Measure out 2 cups and set aside. I used my homemade salsa taquera but cut the chile amount in half to make it milder.
- While you make the salsa you can also fire roast the poblano pepper on the stove or place it under the broiler in the oven and roast until evenly charred on all sides. Allow the poblano to cool before you handle.
- Once cooled use a butter knife to scrape off the charred skin then slice open and remove all of the seeds and cut off the stem. Slice into long strips.
- Heat a large pan with some oil and once hot add the cheese. Allow it just to heat and soften a little bit. Then mix in the poblano strips and the salsa. Stir until well combined and simmer over medium heat for about 5 to 8 minutes.
- Cook until the cheese has softened or in the case of dairy-free cheese you can let it melt a little bit. Mix in the chickpeas and cook for another 3 minutes just to warm through.
- Serve as a main dish with either cooked or refried beans and warm tortillas. You can also serve as an appetizer with some tortilla chips or warm corn tortillas. Enjoy!
Notes
Fresh Tomato Salsa without Cilantro
Salsa Roja Learn how to fire roast poblanos here. ***Please note that the nutritional information are rough estimates and will depend greatly on the type of cheese you use as well as the salsa.
Nutrition
Looking for a Barro Plate Like Mine
Amigos so many of you ask me where I get my beautiful Mexican pottery from. The answer is Mexico. I know many of you can’t travel so I’ve put together a gorgeous collection from Amazon. Click the image below to go check it out.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…