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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.
Sauté Aromatics
Combine Liquids and Chiles
Melt the Cheeses
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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.
This tex_mex recipe takes 25 minutes to prepare and yields 12 servings. At 241.25 calories per serving with 12.77g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Finish and Serve
Brown 1/2 pound of chorizo or ground beef with the onions in Step 1. Drain any excess grease before proceeding with the recipe.
Sauté one finely diced jalapeño or serrano pepper along with the onion for an extra kick of heat.
Swap the Monterey Jack with Pepper Jack for more spice, or use a sharp cheddar for a tangier flavor profile.
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.
The Monterey Jack cheese provides calcium, which is essential for maintaining strong bones and teeth, as well as for muscle function and nerve signaling.
Green chiles contain capsaicin, a compound that has been studied for its potential metabolism-boosting and anti-inflammatory properties.
The diced tomatoes are a good source of lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
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.
A single serving of this queso dip (about 1/3 cup) contains approximately 245-260 calories, depending on the specific brands of ingredients used.
Queso typically separates if it gets too hot. It's crucial to melt the cheese over very low heat and stir constantly. If it does separate, you can sometimes fix it by vigorously whisking in a splash of warm milk or a small pinch of cornstarch slurry off the heat.
Yes, but Velveeta (a processed cheese product) is key to the classic ultra-smooth, stable texture. To substitute, you can use 8 oz of cream cheese and increase the Monterey Jack to 12 oz. You may also need to add a teaspoon of cornstarch mixed with a tablespoon of cold water (a slurry) to help stabilize the dip and prevent it from breaking.
Absolutely. You can prepare the queso completely, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. Reheat it slowly on the stovetop over low heat, stirring frequently, or in a microwave.