Traditional recipes

Green Chile con Queso

Green Chile con Queso

Try this chile con queso recipe from celebrity chef Todd English. It's a great appetizer for Cinco de Mayo (or a nice cure-all the day after) and works well any time of year as a casual party dish for a tailgating event or potluck dinner.


  • 3 large poblano peppers, halved and seeded
  • 2 Tablespoons olive oil
  • 1/2 medium-sized onion, diced (about ¾ cup)
  • 2 large jalapeños, seeded and minced (about 1/3 cup)
  • 1 medium-sized tomato, diced (about 1 cup)
  • 2 Tablespoons all-purpose flour
  • 1 1/2 Cup milk
  • 1/2 Cup (2 ounces) shredded Monterey Jack cheese
  • 3/4 Cups (3 ounces) shredded Oaxaca (white Mexican cheese) or additional Monterey Jack
  • 1/2 Cup (2 ounces) shredded white Cheddar
  • 1/2 Cup sliced scallions
  • 1/2 Teaspoon kosher salt
  • Tortilla chips, for serving


Calories Per Serving160

Folate equivalent (total)25µg6%

Riboflavin (B2)0.2mg11.5%

El Pinto Restaurant and New Mexican Salsa Company specializes in New Mexican salsa, New Mexican chile, and New Mexican food using flame-roasted Hatch green chile with traditional roasting and hand-peeling techniques which preserve the full flavor of the chile. //-->

Home Recipes Chile Sauce Recipes Chile Con Queso Recipe

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Begin by melting the butter in a medium saucepan.

Sauté the onions and jalapeños until soft, then add the garlic and cook about 30 seconds more.

Cook, stirring constantly, for about a minute.

Then pour in the half & half.

Bring to a simmer and cook for a few minutes, or until thickened. Reduce the heat to low and gradually add the shredded cheese, whisking as you go.

When all of the cheese is incorporated, stir in the cumin, salt and tomatoes. Taste and adjust seasoning if necessary if you’d like more heat, add the optional red pepper flakes.

Serve the queso hot with tortilla chips. If you want to make it ahead of time, it reheats well. And if the dip cools while you’re serving it, it’s fine to reheat it in the microwave just stop and stir at short intervals so it heats evenly. Enjoy!

How to make the best green chili queso dip:

  1. Freshly grate the cheese. Toss the cheese with the cornstarch and set aside for later.
  2. Add the butter to the skillet and allow for it to melt over medium heat. Then add the garlic and the minced jalapeños, cook just long enough for that garlicky smell to release. Then, add tomatoes with green chilies and season with salt, ground cumin and chili powder, (or cayenne) onion powder, and cook to allow the tomatoes to dry out any liquid.
  3. Pour in the evaporated milk and continue to stir until it comes to a boil. Lower the heat to low, as you add the cheese, then IMMEDIATELY turn off the heat. Stir and allow the cheese to melt. Add the cilantro. If the queso is too thick, add the milk and stir it in. Taste using a tortilla chip (preferably the ones you’re serving the queso dip with) and adjust salt and chili powder to your personal preference. If you feel the queso is still thick, add additional milk to thin it to your liking.

How to grate the cheese for homemade queso:

  1. Use a box grater and shred the cheese
  2. Use a food processor fitted with the grater attachment

Roasted Green Chile Queso Cheese Dip.

I mean, it’s Thursday. Thursday is the BEST day of the week.

No, it really is. The anticipation of the weekend is just hanging in the air. It isn’t quite Friday yet and it’s certainly not Sunday and full of the blues. Plus, when you’re in college you learn that Thursday is basically the start of the weekend. It just IS the weekend.

Green chile queso!! It’s superior to all other queso tastes, I have decided. Can I be a queso taster?

Uh. Also. I can’t stop making these chips. I don’t even really want nachos these days unless I’m making homemade corn tortilla chips. Hot out of the pan, sprinkled with salt and left to crisp up until crunchy and puffy and wonderful.

Dip that in queso. I don’t even know how I’m still aliiiiive.

So I know I’ve made cheese dip before. I’ve even made a full recipe dedicated to beer queso and multiple other queso drizzles.

This queso is DIFFERENT. I swear that it really is.

The green chiles are SO fantastic. Keep it to the green ones only and really let them shine. No red peppers needed here. Please don’t give me a can of rotel! I don’t even want queso any other way now. Ever. Forevah evah. (Two weeks ago we may have eaten our weight in green chiles AND queso. No big.)

Also, many places say the best queso is made with velveeta and I don’t 100% disagree because it works… but, ugh. I super love real sharp cheddar cheese. Freshly grated because it makes the best melt! You can totally keep it creamy too. It’s a little high maintenance (stirring, warming, etc) but hello, it’s queso.

(And I’ll let you in on a leeeeettle secret. If you really don’t want to do the whole chile roasted thing and you’re short on time or just very hungry (because QUESO), you can use diced green chiles in a can and just drain them a bit. Keep it between you and me.)


8 ounces yellow American cheese, shredded

In a medium saucepan, warm the oil over low heat. Add the onion, tomatoes, garlic, chili powder, paprika, salt and cayenne and cook, stirring occasionally, until the tomatoes have almost completely disintegrated, 6 to 8 minutes.

Whisk together the flour and the water to make a paste, then add it to the pan. Stir a few times until the paste is well combined with the vegetables. Stirring constantly, add the cheese, which should combine quickly. As the cheese melts, the queso will become thick and almost like putty. Don&rsquot be alarmed. This is the proper texture as it is not a creamy queso. Taste and adjust the seasonings if you like.

Transfer the queso to a serving bowl, a small slow cooker or a chafing dish. Serve immediately with tortilla chips.

Vegan Green Chili Queso

Get your chips ready, friends. We’re about to embark on a queso adventure.

If you’ve followed our blog for a while now, you probably already know about my favorite queso recipe, which is made without cashews and with eggplant instead!

That recipe still has my heart because it uses an entire vegetable in place of butter and cheese and whatever else goes into conventional queso dip. Healthy swaps for the win.

Side note: you can learn about the origins of queso here.

But, sometimes you don’t want vegetables in your “cheese” dip. Sometimes you just want creamy, buttery goodness that’s a little more on the indulgent side.

If that’s the case, then this is the dip for you.

The base is garlic, vegan butter (or oil of choice), unbleached all-purpose flour, and plain almond milk. This roux creates a thick, creamy, undetectably-vegan dip.

Next comes nutritional yeast for that “cheesy” flavor and mild green chilis for heat.

Blend it all together to create the most creamy, luxurious queso dip you’ve ever seen.

Guess what? It’s simple! This recipe requires just 10 ingredients and about 20 minutes to make, so you’ll be out the door and on your way to the party with dip in no time.

I hope you guys love this queso! It’s:

& Perfect for dipping

Ready your tortilla chips. This is the perfect dip for Mexican night, sports games, nachos, and more. Serve it alongside my 7-Layer Mexican Dip and watch people swoon.

If you try this recipe, let us know by leaving a comment, rating it (once you’ve tried it!), and tagging a picture #minimalistbaker on Instagram so we can see! Cheers, friends!

For this recipe you will need:

  • Olive oil
  • Ground beef
  • Chili powder
  • Red onion
  • Garlic
  • Green chiles
  • Jalapeno
  • Fire roasted tomatoes or regular diced tomatoes, but I prefer the fire roasted ones because they have a great smoky, Southwestern flavor.
  • Evaporated milk –It’s used in this dip to provide extra creaminess or body without the fat of real cream.
  • Velveeta YES, Velveeta! Why? Because if you truly want a silky queso, velveeta is the way to go, however feel free to use any shredded cheese you prefer such as Monterey Jack, Cheddar, etc, anything that is a great melting cheese.
  • Monterey Jack cheese or cheddar cheese
  • Cilantro– or parsley if you don’t like cilantro.

El Paso-style chile con queso, 1947

El Paso has long been one of my favorite cities. When I considered where to live upon my return to Texas, El Paso was high on the list, and eliminated solely because I didn’t know anyone there and it would still require a plane ride to visit my family. That said, the beautiful landscape, friendly people, and delicious food made that choice a challenge.

I’ve been visiting El Paso for quite some time, though in the early days I’d simply fly in, rent a car, then drive to Marfa. I never stayed in town long. One trip, however, I was talking to a friend who grew up there, and she advised that before I hit the road I try the chile con queso, saying it wasn’t like the Tex-Mex queso I’d grown up eating. She gave me a list of places to try and I followed her advice.

If you’ve read my book on queso, then you know the rest of this story. Essentially, I was blown away by how the El Paso style of queso differed from the Tex-Mex style. Indeed, when most people think of queso they think of a hot bowl of creamy processed cheese, dotted with green chiles and ready to be dipped into with tortilla chips.

In El Paso, however, the chile con queso is not the same. While yes, there are cheese and chiles, the cheese is white melting cheese such as asadero, Muenster, or Monterey Jack. And the roasted long green chiles are abundant, with both the peppers and the cheese being equal partners. It differs from queso flameado (or fundido), in that there is liquid, such as broth or dairy, to thin the mixture. While it can be enjoyed with chips, it’s also spooned into tortillas, wrapped into burritos, and used as a sauce for roasted meats and enchiladas, too.

The full background is recounted in my book, but to make a long story short, the queso in El Paso is a direct link to chile con queso’s Mexican origins. It is the original queso and as such is worthy of much respect. It may not be what one is used to, but it is no less delicious. I love it and believe you will, too.

In doing my research, I came across many renditions of El Paso queso. Some recipes called for broth, some called for heavy cream, and some called for milk. I tried all of them, and they were all delicious. The challenge for me was which ones to include in the book.

One of the recipes that didn’t make it into my book was a curious one that came from a 1947 cookbook produced by the El Paso Herald Post. What marked it different from the others was it used only three ingredients: cream cheese, evaporated milk, and a handful of roasted and chopped long green chiles.

As it was the only one that didn’t have white semi-hard cheese in it, I was dubious when preparing it for the first time. Yet it came together in a flash and tasted like many of the rest. While I tried it with additional seasonings such as ground cumin and garlic powder, I found that just a hit of salt was plenty to make the queso shine. This simple dip soon became a new favorite.

If you’re not familiar with El Paso-style chile con queso, it may seem unusual at first. But when you tuck into it with tortillas chips or flour tortillas, know that you will immediately recognize a familiar queso friend, and a dish that is as splendid as the place from where it came.

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Corn and Green Chile Con Queso

8 oz. Pure Farmland Plant Based Protein Starters
1 Tbsp. vegetable oil
1 cup diced white onion
1 jalapeño, seeded, diced
2 garlic cloves, peeled, minced
1-14 oz. can fire roasted tomatoes
1-4.5 oz. can green chiles, drained
1-14 oz. can fire-roasted corn, drained
1 tsp. chili powder
2 lb. Velveeta® cheese, cubed
2 cups Pepper Jack cheese
Tortilla chips of choice for serving