This quick and easy green chile queso requires only a few simple ingredients and takes just minutes to prepare. It’s a game day favorite!
Queso, meaning cheese in Spanish, typically refers to melted cheese dip appetizer in the U.S. The dip, sometimes called chile con queso at restaurants, is a Mexican style dish made of melted cheese cheese and chilis.
This green chile queso recipe is silky smooth and so easy to make.
Once cooked and removed from the heat, the queso hardens quickly. I recommend serving in smaller portions, keeping the rest on the stove until needed. Another great option is to cook this in your crock-pot. Just add all of the ingredients to your crock-pot and heat on high for about 2 hours then leave on the warm setting for serving.
INGREDIENTS + VARIATIONS
- Velveeta Original Melting Cheese
- Whole milk
- Cayenne pepper
- Diced green chiles or hatch chiles
- Green onion
- Cilantro
- Tortilla chips
WHAT TO EAT WITH GREEN CHILE QUESO DIP
Tortilla chips: The classic paring of chips and queso is my favorite.
Burritos, tacos and quesadillas: Drizzle some queso into your burrito or taco or use it as a creamy sauce to dip your quesadilla into.
Nachos: Queso is a decedent swap for shredded cheese on nachos.
If you need more dip ideas, check out my spicy orange sauce or roasted tomato mint salsa!
Storage
Store any extra queso dip in an air-tight container in the fridge for up to 4 days, reheating as needed. Queso hardens quickly so I like to serve it in smaller portions, keeping the rest of the queso on the stove to stay warm.
Equipment
Medium sized pot or crock-pot (see notes)
FAQs
The most important ingredient in any queso dish is the cheese! I rarely used packaged cheese products, but for this queso dip to come out really smooth and creamy, I find Velvetta is the best option. Try Velveeta Blanco for a white queso.
I use either canned green chiles or hatch chiles from Trader Joe’s depending on what I can find as both will have a similar flavor in this recipe. You can also check a local Mexican market and many traditional supermarkets carry them.
If I’m making this dish during a game day event and have some beef chili on hand, Ill add ¼-1/2 a cup to really amp up the green chile queso flavor.
Green chili queso
- Total Time: 12
- Yield: 8 1x
Description
This quick and easy green chile queso is my favorite! It takes just minutes to prepare and is a fan favorite!
Ingredients
1 16oz package of Velveeta Original Melting Cheese
½ cup whole milk, plus more if needed to thin sauce
¼ tsp cayenne pepper
1 14oz can diced green chiles or hatch chiles, minus 1 tablespoon for garnish
green onion and/or cilantro for additional garnish
tortilla chips for serving
Instructions
- Dice the Velvetta into large chunks. Add to a medium sized pot heated on medium heat and stir until melted, about 4-5 minutes.
- Once the cheese has melted, stir in milk, cayenne pepper, and chiles and let heat through for about 4-5 minutes. Add more milk as need until it reaches your desired thickness.
- Serve in a warm bowl.
Notes
- Store any extra queso in an air-tight container in the fridge for up to 4 days, reheating as needed.
- Queso hardens quickly so I like to serve it in smaller portions, keeping the rest of the queso on the stove to stay warm.
- You can also easily cook this in the crock pot. Just add all of the ingredients to your crock-pot and heat on high for about 2 hours then leave on the warm setting for serving.
- This recipe is big, so cut in half of you aren’t feedback a big crowd.
- If you can find Velveeta Blanco, I highly recommend trying this instead of regular Velveeta for a white queso.
- Prep Time: 2
- Cook Time: 10
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