Bob Armstrong Chile con Queso

Bob Armstrong Chile con Queso with Best Guacamole

An extravaganza! Piccadillo covered with Queso, then topped with Guac, Pico de Gallo & Sour Cream. Don’t forget the Jalapenos!


  • 3 tablespoons unsalted butter
  • ½ medium onion, finely chopped
  • 1 large poblano chile, finely chopped
  • 3 jalapeños, finely chopped
  • 2 garlic cloves, minced
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1½ cups (or more) whole milk
  • ½ pound Monterey Jack/Colby cheese, grated
  • 1 recipe of Our Family’s Favorite Taco meat or Picadillo
  • Pico de Gallo
  • Guacamole
  • 1/2 to 3/4 cups sour cream
  • chips for serving


Melt butter in a medium saucepan over medium heat. Add onion, poblano chile, jalapeños and garlic, stirring now and then until tender but not browned, about six to eight minutes. Add the garlic during the last minute or two of cooking time.

Add the tomatoes, season with salt, and continue to cook until juices have evaporated, another three or four minutes.

Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens enough so that a line drawn along the back of a spoon that has been dipped into the mixture leaves a clean edge, about three or four minutes.

Remove from heat and allow to cool just slightly, two or three minutes. Add the cheese in handfuls, stirring until each handful is incorporated and completely melted and mixture is smooth. If the sauce seems too thick, stir in a little more milk.

Spread warm taco meat or picadillo in a 2 quart baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with red onion, chives and/or cilantro.

Serve hot dip with corn chips.


Queso can be made 1 day ahead. Cover and chill. Reheat slowly before assembling.

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