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.
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.