Creamy Green Chili Queso
Get ready to indulge in a creamy and flavorful Creamy Green Chili Queso that’s perfect for any Tex-Mex lover. Made with melted Monterrey Jack cheese, chopped green chilies, and pickled jalapenos, this dip is easy to prepare and bursting with spicy goodness.
This Creamy Green Chili Queso recipe is a prime example of why queso is a staple food group for us Texans. The combination of melted Monterrey Jack cheese, spicy green chilies, and tangy queso fresco makes it a favorite snack or topping for Tex-Mex dishes.
We love to have queso at football games, backyard barbecues, or literally for any occasion. With its creamy texture and bold flavors, it’s no wonder that queso has become a beloved part of Texas culture and cuisine.
Variations for this Creamy Green Chili Queso
- Add cooked chorizo or ground beef to the queso to make it more filling.
- Roast fresh green chilies and use them instead of canned for a smokier flavor.
- Use a combination of different cheeses such as cheddar, pepper jack, or asadero.
- Mix in some fresh diced tomatoes and onions to the queso for a chunky texture and fresh taste.
- Add a few dashes of hot sauce for an extra kick of heat.
- Substitute the heavy cream for milk or half and half for a lighter version of the queso.
- Cook in a slow cooker to make the queso to keep it warm for longer periods of time.
- Use different types of peppers such as serrano, poblano, or habanero to add a different level of spiciness to the queso.
Ingredients for Creamy Green Chili Queso
- Monterrey Jack cheese– This mild and creamy cheese is a classic choice for queso
- Green chilies– These mild peppers add a slight heat and smoky flavor to the queso
- Pickled jalapenos– These tangy and spicy peppers add a burst of flavor to the queso
- Queso fresco– staple in the Mexican culture, and it adds a delicious texture and flavor to the queso.
- Heavy cream– Brings a rich and creamy texture to the queso
- Garlic powder– Because everything has garlic
- Cumin– This is a must spice in Mexican dishes
- Salt– Because doesn’t every recipe have salt
Tips and Tricks For Creamy Green Chili Queso
- Use block cheese and shred it yourself instead of using pre-shredded cheese, as it melts better and has fewer additives.
- Drain the green chilies and pickled jalapenos well before adding them to the queso, as excess liquid can make the dip runny.
- Crumble the queso fresco as finely as possible to ensure it blends well with the melted cheese and doesn’t clump together.
- Heat the heavy cream in a saucepan on low heat before adding it to the cheese, as this will help prevent the cheese from seizing up and becoming grainy.
- Stir the queso frequently while it’s heating up to prevent it from burning or sticking to the bottom of the pot.
- If the queso becomes too thick, you can add a little more heavy cream to thin it out.
Serve it in this Chip and Dip bowl from Amazon
Want Other Mexican Inspired Dishes?
Mexican Chicken Tortilla Soup
Cilantro Lime Sheet Pan Fajitas
Slow Cooker Barbacoa
Creamy Green Chili Queso
Get ready to indulge in a creamy and flavorful Creamy Green Chili Queso that's perfect for any Tex-Mex lover. Made with melted Monterrey Jack cheese, chopped green chilies, and pickled jalapenos, this dip is easy to prepare and bursting with spicy goodness.
Print Recipe
Ingredients
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup heavy whipping cream
- 1/2 cup canned green chilies, chopped
- 1/4 cup pickled jalapenos, chopped
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 2 cups shredded Monterrey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to combine
- Cook the flour mixture for 2-3 minutes, whisking constantly, until it turns a light golden brown color
- Slowly pour in the heavy whipping cream, whisking constantly to prevent lumps from forming
- Add the chopped green chilies, pickled jalapenos, cumin, garlic powder, onion powder, and salt to the saucepan. Stir to combine
- Add the shredded Monterrey Jack cheese to the saucepan and stir until the cheese is fully melted and the dip is smooth and creamy. This should take about 5-7 minutes
- Add the crumbled queso fresco and chopped cilantro to the saucepan and stir to combine
Notes
- Use block cheese and shred it yourself instead of using pre-shredded cheese, as it melts better and has fewer additives.
- Drain the green chilies and pickled jalapenos well before adding them to the queso, as excess liquid can make the dip runny.
- Crumble the queso fresco as finely as possible to ensure it blends well with the melted cheese and doesn’t clump together.
- Heat the heavy cream in a saucepan on low heat before adding it to the cheese, as this will help prevent the cheese from seizing up and becoming grainy.
- Stir the queso frequently while it’s heating up to prevent it from burning or sticking to the bottom of the pot.
- If the queso becomes too thick, you can add a little more heavy cream to thin it out.
Nutrition
Serving: 3oz | Calories: 107kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 202mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 0.2mg
Servings: 20 ounces
Calories: 107kcal
