Green Chile Queso

Green Chile Queso is a creamy, cheesy dip made with roasted green chiles, white cheese, onions, and garlic. This Green Chile Queso Dip rivals Torchy's Green Chile Queso and makes the best holiday or game-day appetizer. it's as easy to make as my popular Smoked Queso Recipe.

Course Appetizer

Cuisine Mexican

Keyword Green Chile, Queso

Prep Time 10

Cook Time 15

Roasting Peppers 20

Total Time 45

Servings servings

Calories 240kcal

Author Darcey Olson

Cost $8

Equipment

Cast Iron Skillet

Ingredients

3 fresh hatch chiles (or canned) *Note 1
2 tbsp olive oil
¼ cup minced white onion
1 small jalapeno, finely diced *Note 2
2 cloves garlic, minced
1 tbsp all purpose flour
13 oz evaporated milk
¼ tsp salt
⅛ tsp black pepper
3 cups melting cheese, shredded *Note 3
optional: milk, to thin queso *Note 4

GARNISH AND SERVING IDEAS

tortilla chips, bread or veggies, for serving
chopped fresh cilantro or green onions, for garnish

Instructions

ROAST THE PEPPERS

Place the oven rack in the top third of the oven and preheat to high broil. Place the green peppers on a baking sheet spaced about 1" apart. Roast for 10 minutes until the skin starts to blister and blacken. Flip and roast for another 10 minutes.
Immediately transfer to a bowl and cover with foil to let steam. After 15-20 minutes, remove the skins and transfer to a cutting board. Use a sharp knife to remove the stems and seeds and mince. Set aside.

MAKE THE QUESO

Heat olive oil in a medium-sized saucepan or cast iron skillet over medium heat. Add the onion and jalapeno and sauté until softened (approx. 4-5 minutes). Add the garlic and saute until fragrant (approx. 30-60 seconds). Sprinkle flour over the onion mixture, stir and cook for 2 minutes.
Turn the heat to low. Stir in the evaporated milk, salt and black pepper and cook until thickened and heated through, about 3-5 minutes.
Add cheese and stir until incorporated. It will be very thick. Stir in green chiles and stir until incorporated.
To thin the queso, add in milk, 2 tbsp. at a time until your desired consistency is reached.
Remove from the heat, top with cilantro or green onions and serve. To maintain the proper texture, transfer to a small slow cooker and keep on warm.

Notes

Note 1 - If you can't find hatch chiles, use Anaheim peppers or poblano peppers. You can also used canned hatch chiles. You'll need two 4 oz. cans.

Note 2 - omit the jalapeno pepper if you don't want it spicy.

Note 3 - Great cheese options: Monterey Jack, Pepper Jack, Mozzarella, Oaxaca, Queso Asadero, and Queso Chihuahua. Use more cheese for a higher cheese to meat ratio.

Note 4 - the queso will be thick. Use extra half and half or evaporated milk to thin.

Nutritional information is estimated. It depends on the type of cheese you use. It also does not include any tortilla chips into the equation.

Nutrition