Chile con queso may be synonymous with football games and family gatherings, but this version makes the classic feel fresh again. The secret? Balance and texture. Instead of using processed cheese, this queso relies on a duo of Monterey Jack and Oaxaca cheeses, both known for their smooth melt and mild flavor. The result is an ultra-creamy dip that stays luscious without separating or becoming oily.

To build depth, fresh chorizo is browned first, releasing its smoky paprika- and chili-spiced drippings, which then flavor the onions and aromatics. A can of diced tomatoes with green chiles (such as Rotel) adds the signature tang and gentle heat that define great queso. Jalapeño brings an extra kick, while chili powder, cumin, and garlic powder round out the seasoning. The mixture thickens quickly with a touch of cornstarch and cream, forming a glossy base ready to receive generous handfuls of cheese.

Once the queso is silky-smooth, it’s topped with more cheese and a scatter of chorizo before hitting the broiler for a few minutes — just long enough to turn golden and bubbling. Cilantro and sliced jalapeños give it a fresh finish. Serve it piping hot with tortilla chips or soft flour tortillas, and watch it disappear fast. This is party food at its best: easy, indulgent, and unapologetically cheesy.

What is a good melting cheese?

A good melting cheese has just the right balance of moisture, fat, and protein structure to turn smooth and gooey when heated. Cheeses like mozzarella, Fontina, Gruyère, and cheddar melt well because their proteins break down evenly without separating into oil. They maintain a creamy, stretchy texture with a mild flavor that complements many dishes. The ideal melting cheese should flow easily, create a cohesive pull, and add richness without becoming grainy or greasy.

How do you make this queso vegetarian?

Skipping the chorizo will make this vegetarian, of course, but to still get some umami flavor, add sautéed mushrooms or onions for extra savoriness.

Notes from the Food & Wine Test Kitchen

• Keep the mixture just below a simmer when adding cheese; boiling will cause it to seize or break.

• The broil step is optional, but it adds a crowd-pleasing bubbly crust.

• Cornstarch keeps the queso stable and silky even as it cools slightly.