Who doesn’t love queso? Creamy, cheesy goodness you can endlessly devour with crunchy, salty tortilla chips. As a native Texan, I may be biased, but I think it’s by far one of the best dips there is. And this recipe for easy, homemade Green Chili Queso is no exception. It’s loaded with scratch made cheese sauce, roasted green chilis and a touch of warm spices. It’s creamy and delicious and perfect for game day, margarita night, or just damn good snacking.
I will eat homemade queso all day any day. Story time — when I first moved to New York as a freshman in college back in 2011, I was startled with a rude awakening that I was far away from Texas, all thanks to queso. I remember going to a Tex-Mex restaurant and naturally ordering a bowl of queso for the table. The waiter looked at me completely confused and then brought me a glob of melted cheddar that was in no way the queso dip I grew up loving. Talk about feeling homesick.
So eventually I learned how to make queso at home. And I discovered how easy it it to recreate. Even without reaching for the big block of velveeta (which don’t get me wrong, I absolutely love). I reach for a queso recipe like this one for Green Chili Queso whenever I want a delicious reminder of home.
I love this one in particular because it is perfect, gooey Cheddar Jack combo, and it has my favorite southwestern flavor, green chili. And it can be ready in under half and hour, because sometimes you just need cheese dip fast.
Keep scrolling for the recipe to whip up this easy, cheesy snack. Just don’t be surprised when you look down and the whole chip bag is empty.
Making Green Chili Queso
This fresh cheese dip starts with basic roux and a spicy kick. Finely dice up a jalapeño and add it to a deep skillet with a bunch of butter. If you want your queso more mild, remove all the seeds from the jalapeño, or leave a few if you want to add some heat.
After a few minutes, sprinkle a few tablespoons of flour into the mixture and let it cook while stirring it frequently. Be patient with this part, and cook the flour down until the mixture turns the color of peanut butter. You don’t want any uncooked flour taste to linger in your queso, and getting it really cooked through is key.
Once you’ve got that deep brown color, start adding a few cups of milk and half and half. Again, keep stirring frequently. Make sure to whisk out any clumps so you can create a smooth, creamy sauce. It should be thinner than cheese dip at this point, and it will thicken up in the next step.
Next, lower the heat slightly and start adding in all that glorious, freshly grated cheddar and jack cheese. I use about a cup of each. Along with that, a few spices to warm things up, including cumin, garlic powder, chili powder, and ground mustard. At this point, it’s also good to taste the sauce and add salt and pepper as desired too. Let everything cook for a few more minutes and keep stirring until all the cheese is melted and the sauce is smooth.
OPTIONAL: If you want to get your queso even creamier, you can pulse it for a few minutes with an immersion blender. I love doing this, but it’s not necessary if you don’t have one or want to skip.
Finally, the roasted green chilis get added to the queso. In order to keep this recipe super simple and low maintenance, I use a 14.5 oz can of diced roasted green chilis. They still have a bright, acidic and smoky flavor, and it takes all the work out of roasting, peeling and chopping fresh green chilis. Either way, gotta have the green chilis.
Let the queso keep simmering a few more minutes and then grab the chips and dig in!
You can store this queso in the fridge for at least a week. It will thicken quite a bit when it gets cold, but once you reheat it, it will melt right back down again into thick and creamy queso.
Let me know if you give this Green Chili Queso a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Green Chili Queso
- 1 Jalapeño Seeded and finely diced
- 1/3 Cup Butter
- 3 Tbsp Flour
- 1 1/2 Cups Milk
- 1 Cup Half and Half
- 1 Heaping cup Shredded Jack Cheese
- 1 Heaping cup Shredded Cheddar Cheese
- 1 Tsp Garlic Powder
- 1 Tsp Cumin
- 1/2 Tsp Paprika
- 1/2 Tsp Ground Mustard
- 1/2 Tsp Chili Powder
- Salt & Pepper To taste
- 1 Cup Roasted green chilis Diced*
- In a large, deep skillet, add jalapeño and butter over medium high heat. Sauté for 2-3 minutes until jalapeños are soft and fragrant.
- Add the flour and cook, stirring almost constantly, for another 4-5 minutes until the mixture bubbles and turns the color of peanut butter.
- Slowly add in the milk and half and half, stirring constantly. Lower heat to medium and simmer, stirring frequently for another 3-5 minutes.
- Add in the cheese and all the spices and stir until everything is smooth and combined. Lower heat even further and simmer for another 3-5 minutes. Taste and season with salt and pepper as desired.
- OPTIONAL STEP: If you want to make your queso EXTRA smooth and creamy, use an immersion blender at this point to blend the queso in the skillet for a few minutes.
- Add in the diced green chilis, and cook queso for another 5 minutes, continuing to stir frequently. Serve warm.
- You can store this queso in a container in the fridge for at least a week. The queso will thicken up quite a bit in the fridge but it will return to its creamy texture when reheated.