Green Chile Queso Dip
A quintessential Tex-Mex party dip featuring a velvety smooth blend of Velveeta and Monterey Jack cheeses, punctuated by the zesty flavor of green chiles and tomatoes. This incredibly easy, one-pan recipe results in a creamy, crowd-pleasing queso perfect for dipping tortilla chips.
For 12 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Place a medium saucepan or Dutch oven over medium heat. Add the butter and allow it to melt and shimmer.
- c.Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
- d.Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
- 2
Step 2
- a.Combine Liquids and Chiles
- b.Pour the evaporated milk into the saucepan. Add the entire can of diced tomatoes and green chiles (undrained) and the can of diced green chiles (undrained).
- c.Sprinkle in the ground cumin and kosher salt. Stir everything together to combine.
- d.Bring the mixture to a gentle simmer over medium heat, then immediately reduce the heat to low.
- 3
Step 3
- a.Melt the Cheeses
- b.Add the cubed Velveeta cheese to the saucepan. Stir constantly with a spatula or wooden spoon as it begins to melt.
- c.Once the Velveeta is about halfway melted, add the shredded Monterey Jack cheese in handfuls, stirring continuously to incorporate.
- d.Continue stirring over low heat for 5-7 minutes until all the cheese is completely melted and the queso is smooth, glossy, and uniform. Do not allow the mixture to boil, as this can cause the cheese to separate.
- 4
Step 4
- a.Finish and Serve
- b.Remove the saucepan from the heat. Stir in the chopped fresh cilantro.
- c.Taste the queso and adjust seasoning with more salt if needed.
- d.Pour into a serving bowl, garnish with extra cilantro, and serve immediately with warm 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, shred your own Monterey Jack cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the dip grainy.
- 2To keep the queso warm for a party, transfer it to a small slow cooker set to the 'warm' setting. Stir it occasionally.
- 3If the queso is too thick for your liking, stir in a tablespoon of milk or evaporated milk at a time until it reaches the desired consistency.
- 4Control the heat level by choosing mild, medium, or hot varieties of canned chiles and tomatoes.
- 5Leftover queso can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave in 30-second intervals, stirring in between.
Adapt it for your goals.
Meaty Queso
Brown 1/2 pound of chorizo or ground beef with the onions in Step 1. Drain any excess grease before proceeding with the recipe.
Spicier QuesoSpicier Queso
Sauté one finely diced jalapeño or serrano pepper along with the onion for an extra kick of heat.
Different CheesesDifferent Cheeses
Swap the Monterey Jack with Pepper Jack for more spice, or use a sharp cheddar for a tangier flavor profile.
Smoky QuesoSmoky Queso
Add 1/2 teaspoon of smoked paprika or a teaspoon of adobo sauce from a can of chipotle peppers for a smoky depth of flavor.
Why this is on our healthy list.
Source of Calcium
The Monterey Jack cheese provides calcium, which is essential for maintaining strong bones and teeth, as well as for muscle function and nerve signaling.
Contains Capsaicin
Green chiles contain capsaicin, a compound that has been studied for its potential metabolism-boosting and anti-inflammatory properties.
Provides Lycopene
The diced tomatoes are a good source of lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
Frequently asked questions
Green Chile Queso Dip is an indulgent treat and not considered a health food. It is high in calories, saturated fat, and sodium due to the cheese and processed ingredients. It's best enjoyed in moderation as part of a balanced diet.