Green Chile Queso

Let's be honest, we all have those "indulge" recipes that we can't resist. For me, this Green Chile Queso Sauce is one of them. It's just as irresistible as my Creamy Garlic and Vegetable Pasta. And the best part? It's absolutely okay to treat yourself once in a while.

What sets this queso dip apart is that it's made from scratch, without any Velveeta, or boxed cheese. Instead, it's beautifully creamy, velvety, and extra addictive. Whether you're hosting a party or enjoying a game day spread, this dip is sure to be a hit.

When we were in the stay-at-home situation, takeout food was no longer an option for many of us. But that didn't mean we had to miss out on our favorite indulgences. For me, one thing I was craving was a good queso. I've never had it at a restaurant (being a picky vegetarian with strict cheese preferences), so I had to make my own. And let me tell you, this hatch chile queso is AMAZING.

Ingredients for Green Chile Queso Sauce:

• Butter and Flour: To thicken the sauce. I use this to add creaminess to many of my sauces.
• Vegetables and herbs: I finely chopped up onions, bell peppers, green onions, garlic, and cilantro in my handy dandy chopper as I did in the Vegetarian Mexican Casserole.
• Seasoning: Cumin, paprika, and salt.
• Dairy: Milk and cheese! I use Tillamook Cheese (not sponsored...I just love their cheese and have used it forever!). They use a vegetarian-friendly rennet. Really important to not use pre-shredded cheese here. I would cut this into cubes or freshly shred the cheese before adding it to the sauce. This will avoid any stringy clumps in your queso. I am hoping to create a vegan version of this recipe really soon so keep an eye out for it!
• Fire Roasted Diced Green Chiles: For a little heat! I used canned.
• Tomatillos: Adds an extra tang to the queso. When I originally made this recipe, I didn't have all the ingredients so I used 1 cup of green chili enchilada sauce and it tasted great as a substitute.

Tips for Perfecting Your Green Chili Queso

• Finely chop your vegetables with a chopper for a smoother texture. But if you prefer a chunkier dip, feel free to leave them as is.
• Use freshly shredded cheese instead of pre-shredded for the best results. Pre-shredded cheese tends to clump and create a different texture in the dip.
• The secret ingredient in this recipe is the green chili enchilada sauce. Trust me, it makes all the difference. But you can also omit it for a regular queso if you prefer.
• If you make the dip in advance, it may thicken by the time you're ready to serve. Simply warm it up on the stove and add a tablespoon of milk at a time until you reach your desired consistency. You can also keep it warm in a slow cooker or instant pot until ready to serve, stirring every 20-30 minutes.

Versatile and Delicious Serving Suggestions

While this queso is perfect as a dip, don't limit yourself to just one way of enjoying it. Personally, I love using it as a topping for enchiladas or as a sauce for any Tex-Mex-inspired dish. The possibilities are endless. So why not give it a try and let me know what you think? Your taste buds will thank you.

If you loved this Green Chile Queso recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

📖 Recipe