Authentic Chile Pasado con Queso Recipe from Northern Mexico
Growing up in Chihuahua, Mexico, Chile Pasado con queso was a staple during cuaresma (Lenten) season. This traditional dish from the north of Mexico, especially in the states of Chihuahua and Durango, holds a special place in my heart. I love to make it to prepare burritos de tortillas de harina with chile pasado, have it alongside over-easy eggs, on top of huevos rancheros, or as a side dish for carne asada.
Chile Pasado Where to Buy
For convenience, you can purchase chile pasado at your local Mexican supermarket, often sold under that name. This saves you time and effort, making it easy to recreate this delicious dish at home.
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
Rehydrate the Chiles:
Warm up water in a pot and submerge the dried chile pasado, ensuring it stays under the water for about 10 minutes.
Remove the chiles, cut off the stems, and discard the seeds. Slice the chiles into thin strips or squares.
Heat the oil and cook the potatoes with the lid on until tender.
Add the tomato, garlic, and onion, and sauté.
Stir in the sliced chile pasado and chicken bouillon. Add water, boil, then simmer for about 3 minutes.
Turn off the heat, add the cheese, and cover the pot to let the cheese melt.
Add salt to taste and enjoy your chile pasado con queso and papas as a side dish for carne asada, quesadillas, huevos rancheros, or as a filling for burritos, gorditas, or tacos.
Difference Between Chile Pasado Vs Chile con Queso
Chile con queso typically uses fresh chile chilaca in northern Mexico and poblano chiles in the south. It includes cream or milk, whereas Chile Pasado, made with dried chiles, relies solely on the rich flavor of the chiles and cheese.
Chile Pasado Variations
Some people like to add carne picada to chile pasado for a delicious beef chile pasado. You can follow my carne picada recipe and just add the slices of chile pasado.
This recipe is a nostalgic reminder of my childhood in Chihuahua. It’s similar to chile con queso but without cream or milk, highlighting the rich flavor of dried chiles. I hope you enjoy it.
I hope you enjoy this authentic taste of northern Mexico. Let me know in the comments if you have any questions or want to share your experience making this dish. It’s a joy to share my family’s heritage and Mexican roots through these recipes. Happy cooking!
Some other northern Mexico recipes
Chile pasado con queso
Ingredients
- 15 chiles pasados
- 1 cup chopped tomato
- 1/2 cup chopped onion
- 1/2 tbsp minced garlic
- 2 cups of water
- 1 tbsp chicken boullion
- 1/4 tsp salt
- 1 cup melting cheese
- 1 cup potatoes cut into squares
- 2 tbsp cooking oil
Instructions
- Warm up water in a pot and submerge the dried chile pasado, ensuring it stays under the water for about 10 minutes.
- Remove the chiles, cut off the stems, and discard the seeds. Slice the chiles into thin strips or squares.
- Heat the oil in a pot and cook the potatoes with the lid on until tender.
- Add the tomato, garlic, and onion, and sauté.
- Stir in the sliced chile pasado and chicken bouillon. Add water, bring to a boil, then simmer for about 3 minutes.
- Turn off the heat, add the cheese, and cover the pot to let the cheese melt.
Video
Nutrition
What is Chile Pasado?
Chile Pasado is made with roasted chile verde that undergoes a unique drying process, transforming it into dried green chile. This method has been used for generations, especially in the dry climate of the northern Mexican deserts. The drying process gives the chiles a distinct smoky flavor that is incomparable, similar to how parmesan cheese differs from manchego. The dish can be made with different types of chiles like Chile Poblano, Chile California, New Mexico Chile, Chile Chilaca, and even Chile Jalapeno, all becoming chiles pasados through this special preparation.
How is Chile Pasado Made?
The process begins with roasting the chiles to remove the skin, leaving the stems and seeds intact. The chiles are then left to dry under the sun for around 10 days, a process known in Mexico as “El Sereno.” In ancient times, the chiles were brought indoors during the cold, humid nights and taken back out during the day to continue drying. This traditional method, using a techo ventilado or ventilated roof, gives the chile its signature flavor.
This is my family chile pasado recipe, I love to eat it in burritos, just spread some beans on a warm flour tortilla, add the pasado chile on top and roll it up! I also love to have chile pasado with over-easy eggs and have the yolk mix with the chile. I know you will love it.