Chile Con Queso

If using fresh chiles, roast them over a flame or under the broiler until charred, then peel and dice. If using canned green chiles or roasted peppers, drain and chop. Dice the onion and mince the garlic. If making with ground beef or sausage, brown it in a skillet and drain excess fat; set aside.

In a saucepan over medium heat, add a small knob of butter or oil and sauté the diced onion until soft and translucent, about 3–4 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced chiles and any optional vegetables (corn, diced bell pepper, beans) and warm through, about 2 minutes.

Reduce heat to low and add the cream cheese, breaking it into small pieces. Stir until it begins to soften and incorporate.

Gradually add the shredded cheddar cheese and milk, stirring constantly to create a smooth, creamy sauce. Do not boil—keep heat on low to prevent the cheese from separating.

If using browned ground beef or sausage, fold it in now. Season with salt, black pepper, cumin (if using), and a squeeze of fresh lime juice. Taste and adjust seasoning.

Transfer to a serving bowl or warm fondue pot. Garnish with fresh cilantro or green onion if desired. Serve warm with tortilla chips, warm flour tortillas, crusty bread, or fresh vegetables for dipping.