Oh hey! Want to share some queso?
It’s Thursday — my favorite day. The weekend feels close enough to taste but isn’t here yet. In college we always treated Thursday like the start of the weekend, so why not celebrate with something delicious?
Green chile queso — yes, please.
Green chile queso is, in my opinion, the best queso. The bright, smoky flavor of roasted green chiles transforms a simple cheese dip into something remarkable. Can I be an official queso taster?
I can’t stop making homemade corn tortilla chips — they’re hot from the pan, sprinkled with salt, and perfect for scooping queso. If you haven’t tried making your own chips, do it. Fresh, crisp chips and warm queso are a match made in snack heaven.
Dip that chip in queso and you’ll understand why I’m a little obsessed.
I’ve made plenty of cheese dips before — beer queso, spicy queso with chorizo, and different drizzles — but this recipe stands apart. It’s all about the chiles. Use green chiles only so their flavor can shine; no red peppers or canned tomato mixes needed. Once you try this, you might never go back.
Many people recommend processed cheese like Velveeta for a reliably smooth melt. It works, but I prefer sharp white cheddar and freshly grated Monterey Jack for flavor and texture. Grating your cheese fresh gives the best melt; it requires a bit more attention while stirring and warming, but the result is worth it.
If you’re short on time or don’t want to roast chiles, canned diced green chiles will work in a pinch — just drain them well. They won’t be quite as smoky, but they’ll still make a tasty queso.
Now, who wants a margarita?
Homemade Green Chile Queso Cheese Dip
4
to 6
45 minutes
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Ingredients
- 4 green chiles, I used anaheims
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 16 ounces sharp white cheddar cheese, freshly grated
- 8 ounces Monterey Jack cheese, freshly grated
- fresh cilantro, for topping
- homemade tortilla chips for serving
Instructions
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Preheat the oven to 400°F. Rub the peppers with a little olive oil and place them on a baking sheet. Roast until the skins blister and char, about 30 minutes. Remove the peppers and place them in a resealable plastic bag for 20 minutes to steam. You can shorten this by charring them over a gas flame and then steaming in the bag.
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After steaming, peel off the blistered skin, remove the tops and seeds (unless you want extra heat), and dice the peppers.
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Heat a saucepan over medium and add the olive oil and butter. Stir in the peppers, onions, and garlic. Season with salt and pepper and cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half and half while whisking. In a bowl, whisk the remaining 1/2 cup half and half with the cornstarch until smooth to make a slurry. Stir the slurry into the saucepan and cook for about a minute until the mixture thickens. Reduce heat to low.
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Add the grated cheeses a handful at a time, stirring until each addition melts. Transfer the queso to a bowl, small crockpot on low, or serving vessel. Top with fresh cilantro if desired and serve immediately with chips.
Did you make this recipe?
I appreciate you so much!
BBF chip.