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!
For 6 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Melt the butter in a medium saucepan or Dutch oven over medium-low heat.
- c.Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
- d.Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Step 2
- a.Build the Creamy Base
- b.Pour in the evaporated milk and heat gently for 2-3 minutes, stirring occasionally. Do not let it come to a boil.
- c.Reduce the heat to the lowest possible setting.
- 3
Step 3
- a.Melt the Cheeses
- b.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.
- c.Once all the American cheese is incorporated, repeat the process with the shredded Monterey Jack cheese.
- d.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.
- 4
Step 4
- a.Add Final Flavors and Serve
- b.Stir in the undrained can of diced green chiles, ground cumin, and salt.
- c.Continue to cook on low, stirring, for another 2-3 minutes to allow the flavors to meld together.
- d.Taste and adjust seasoning if necessary. If the queso is too thick, stir in a splash of milk to reach your desired consistency.
- e.Transfer to a serving bowl, garnish with fresh cilantro, and serve immediately with tortilla chips.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest queso, use block cheese. Grate the Monterey Jack yourself and get the American cheese from the deli counter. Pre-packaged slices and shreds contain anti-caking agents that can make the queso grainy.
- 2Low and slow is the secret. If the heat is too high, the cheese will 'break,' resulting in a greasy, separated texture. If this happens, remove it from the heat and whisk vigorously for a minute or two to help it re-emulsify.
- 3To keep the queso warm for a party, transfer it to a small slow cooker set to the 'Warm' setting. Stir it every 20-30 minutes.
- 4Reheat leftover queso gently in a saucepan over low heat, adding a splash of milk to loosen it up as it warms.
- 5Don't skip the American cheese. Its sodium citrate content is what makes it melt so smoothly and keeps the dip stable and creamy.
Adapt it for your goals.
Meaty Queso
Brown 1/2 pound of chorizo or ground beef with the onions in the first step. Drain any excess grease before proceeding with the recipe.
Spicier QuesoSpicier Queso
Sauté 1-2 finely diced jalapeños or serrano peppers along with the onion for an extra kick of heat.
Smoky QuesoSmoky Queso
Add 1/4 teaspoon of smoked paprika or a finely chopped canned chipotle pepper in adobo sauce along with the cumin.
Queso with TomatoesQueso with Tomatoes
Stir in a 10 oz can of diced tomatoes with green chiles (like Ro-Tel), drained well, during the final step.
Why this is on our healthy list.
Source of Calcium
Cheese is a primary ingredient, making this dip a good source of calcium, which is essential for maintaining strong bones and teeth.
Provides Protein
The significant amount of cheese provides a good dose of protein, which is vital for muscle repair, immune function, and overall body maintenance.
Metabolism Support
Green chiles contain capsaicin, a compound that has been shown to provide a minor, temporary boost to metabolism.
Frequently asked questions
A half-cup serving of this Green Chile Queso contains approximately 380 calories, not including the tortilla chips for dipping.