Name: Green Chile Queso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: tex_mex
Ingredients: 2 tbsp Unsalted Butter; 1 small Yellow Onion (finely chopped); 2 clove Garlic (minced); 12 fl oz Evaporated Milk (one can); 8 oz White American Cheese (from the deli, cut into 1-inch cubes); 8 oz Monterey Jack Cheese (shredded from a block); 4 oz Diced Green Chiles (canned, do not drain); 0.5 tsp Ground Cumin; 0.25 tsp Salt (or to taste); 0.25 cup Fresh Cilantro (chopped, for garnish); 1 bag Tortilla Chips (for serving)

Popularity

3.0

Crispy chips with creamy, tangy green chile queso – a perfectly spiced, kid-approved snack that's pure comfort!

Nutrition per Serving

777

Calories

28g

Protein

53g

Carbs

53g

Fat

Recipes in this Meal

1. Masala Potato Chips

Forget store-bought bags! These homemade masala potato chips are incredibly crispy, perfectly seasoned with a blend of Indian spices, and utterly addictive. A perfect tea-time snack or party starter.

Prep20 min

Cook20 min

Soak30 min

Servings4

Serving size: 1 serving

282cal

4gprotein

31gcarbs

Ingredients

4 pcs potatoes (large, starchy potatoes like Russet or Idaho work best)
2 cup oil for deep frying (any neutral oil like vegetable, canola, or sunflower)
0.75 tsp red chili powder (adjust to your spice preference)
1 tsp chaat masala
0.5 tsp amchur powder
0.75 tsp salt
0.25 tsp kala namak
water (for soaking the potato slices)

Instructions

1
Prepare the potatoes. Wash and peel the potatoes. Using a mandoline slicer or a sharp knife, slice them into very thin, uniform rounds (about 1/16 inch or 1.5mm thick). Place the sliced potatoes immediately into a large bowl of cold water. Let them soak for 30 minutes. This removes excess starch and helps make them crispy.

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2. Green Chile Queso

A creamy, cheesy dip with the mild, smoky heat of roasted green chiles. This Tex-Mex classic is perfect for parties and comes together in just 20 minutes. Grab your favorite tortilla chips!

Prep10 min

Cook15 min

Servings6

Serving size: 1 serving

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About Masala Potato Chips with Green Chile Queso

Crispy chips with creamy, tangy green chile queso – a perfectly spiced, kid-approved snack that's pure comfort!

This southwest dish is perfect for snack. With 776.6 calories and 28.46g of protein per serving, it's a nutritious choice for your meal plan.

17gfat

Dry the potato slices. Drain the water completely. Spread the potato slices in a single layer on clean kitchen towels or paper towels. Pat them thoroughly dry. This step is crucial – any moisture will cause the oil to splatter and will prevent the chips from getting crispy.

Mix the masala seasoning. In a small bowl, combine the red chili powder, chaat masala, amchur powder, salt, and black salt. Mix well and set aside.

Fry the chips in batches. Heat the oil in a deep kadai or pan over medium-high heat to about 350°F (175°C). Carefully add a handful of dried potato slices to the hot oil. Do not overcrowd the pan. Fry for 3-4 minutes, stirring occasionally, until the sizzling subsides and the chips are light golden and crispy. Remove the chips with a slotted spoon and drain them on a wire rack or a plate lined with paper towels.

Season and serve. While the chips are still hot, transfer them to a large bowl. Sprinkle the prepared masala mix over them and toss gently to coat evenly. Let the chips cool completely before serving for maximum crispiness.

494cal

25gprotein

21gcarbs

36gfat

Ingredients

2 tbsp Unsalted Butter
1 small Yellow Onion (finely chopped)
2 clove Garlic (minced)
12 fl oz Evaporated Milk (one can)
8 oz White American Cheese (from the deli, cut into 1-inch cubes)
8 oz Monterey Jack Cheese (shredded from a block)
4 oz Diced Green Chiles (canned, do not drain)
0.5 tsp Ground Cumin
0.25 tsp Salt (or to taste)
0.25 cup Fresh Cilantro (chopped, for garnish)
1 bag Tortilla Chips (for serving)

Instructions

1
Sauté Aromatics
- Melt the butter in a medium saucepan or Dutch oven over medium-low heat.
- Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2
Build the Creamy Base
- Pour in the evaporated milk and heat gently for 2-3 minutes, stirring occasionally. Do not let it come to a boil.
- Reduce the heat to the lowest possible setting.
3
Melt the Cheeses
- Add the cubed American cheese to the saucepan, a handful at a time, whisking constantly until each addition is almost fully melted before adding the next.
- Once all the American cheese is incorporated, repeat the process with the shredded Monterey Jack cheese.
- Continue whisking over low heat for 5-7 minutes until the queso is completely smooth and creamy. Patience is key; do not increase the heat to speed up the process.

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Add Final Flavors and Serve

Stir in the undrained can of diced green chiles, ground cumin, and salt.
Continue to cook on low, stirring, for another 2-3 minutes to allow the flavors to meld together.
Taste and adjust seasoning if necessary. If the queso is too thick, stir in a splash of milk to reach your desired consistency.
Transfer to a serving bowl, garnish with fresh cilantro, and serve immediately with tortilla chips.