Chile con Queso

Stonewall Kitchen Chile con Queso with Chipotle

Stonewall Kitchen Chile con Queso is the golden-yellow cheese dip that you place in the center of the Tex-Mex table. It is packed with tomatoes, onions, and sweet bell peppers, with warmth provided by jalapeño and smoked chipotle.

Chile con Queso is the creamy cheese sauce from Stonewall Kitchen in York, Maine, made for nachos, tacos, and fajitas. A cheese blend with a distinct cheddar note forms the base, complemented by tomatoes, green and red bell peppers, garlic, and two types of chili.

Cheesy, savory, and pleasantly mild

The cheddar note provides a full-bodied foundation, while tomato and sweet bell pepper add a layer of fruitiness, and the heat remains low enough for children at the table to enjoy.

Jalapeño provides a bright, crisp top note, and the smoked chipotle adds a dark, underlying warmth. Onion and garlic powder round out the flavor without either one standing out from the sauce. Whey and cornstarch bind the mixture together, ensuring the queso remains smooth and does not curdle when heated.

When warm, the queso is soft and fluid; when cold, it remains thick enough to spread. Its golden-yellow color comes from annatto, the natural pigment from the seeds of the achiote tree, which is what gives English cheddar its color.

For nachos, tacos, and on burgers

Heat it briefly in a pot or the microwave; that is when it flows best and the cheese flavor truly shines.

Served warm, it belongs over nachos with ground meat and beans, on fajitas and enchiladas, and with crunchy tortilla chips. Use it cold to spread on burger buns or wraps, or add a spoonful over a baked potato to turn a side dish into a main course. It is also perfect over fries, inside a quesadilla, or drizzled over steamed broccoli.

For your Mexican-themed evening, place the Spicy Tomato Salsa alongside it, and find the other items Stonewall Kitchen packs into jars under Relish and Salsa.

From Texas, spiced with smoked chipotle

The dish originated in northern Mexico and became a classic in Texas, essential for any taco night. In restaurants, the pot is placed right in the center of the table; in our home, the jar stays in the pantry.

A chipotle is simply a jalapeño that has been allowed to ripen to red on the vine and then dried in smoke for weeks.

In this process, it loses the grassy tone of the green pepper and gains a dark, almost chocolatey sweetness that carries the smokiness as a subtle reminder. This specific touch is what makes the difference between a hot cheese dip and one that tastes like fire and hearth.

The name comes from Nahuatl, the language of the Aztecs, and simply means "smoked chili." Stonewall Kitchen uses it sparingly, so that the smoky note lies beneath the cheese instead of overpowering it.

Flows best when briefly heated

It is right at home during a lively evening with friends, when a steaming bowl sits in the center and everyone digs in at once. Add some chips, cold beer, and lose track of time.

Stir while heating to ensure it warms evenly and no cold spots remain. Once opened, the Stonewall Kitchen jar should be kept in the refrigerator, where it will last for a few days, and any leftovers are great over scrambled eggs for breakfast the next morning.