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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!
Sauté Aromatics
Build the Creamy Base
Melt the Cheeses
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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!
This tex_mex recipe takes 25 minutes to prepare and yields 6 servings. At 494.41 calories per serving with 24.88g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Add Final Flavors and Serve
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.
Sauté 1-2 finely diced jalapeños or serrano peppers along with the onion for an extra kick of heat.
Add 1/4 teaspoon of smoked paprika or a finely chopped canned chipotle pepper in adobo sauce along with the cumin.
Stir in a 10 oz can of diced tomatoes with green chiles (like Ro-Tel), drained well, during the final step.
Cheese is a primary ingredient, making this dip a good source of calcium, which is essential for maintaining strong bones and teeth.
The significant amount of cheese provides a good dose of protein, which is vital for muscle repair, immune function, and overall body maintenance.
Green chiles contain capsaicin, a compound that has been shown to provide a minor, temporary boost to metabolism.
A half-cup serving of this Green Chile Queso contains approximately 380 calories, not including the tortilla chips for dipping.
Green Chile Queso is a rich and indulgent dish, high in calories, fat, and sodium. While it contains calcium and protein from the cheese, it is best enjoyed in moderation as a special treat or party appetizer rather than a regular part of a healthy diet.
This usually happens when the queso gets too hot, causing the fats to separate from the proteins. To fix it, remove the pan from the heat immediately. Add a small splash of milk or a squeeze of lime juice and whisk vigorously. The acid and liquid can help the emulsion come back together.
Yes, but with caution. American cheese is crucial for a smooth, stable texture. You can substitute the Monterey Jack with other good melting cheeses like mild cheddar, Colby, or Asadero. Avoid aged, hard cheeses as they tend to become oily when melted.
Store leftover queso in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over low heat, adding a splash of milk to restore its creamy consistency. Stir frequently until warmed through. Avoid reheating in the microwave, as it can cause the cheese to separate.
Absolutely. Sauté the onions and garlic on the stovetop first, then transfer them to the slow cooker. Add the evaporated milk and cheeses, and cook on low for 1-2 hours, stirring every 30 minutes, until fully melted and smooth. Stir in the remaining ingredients and keep on the 'Warm' setting to serve.