Appetizers
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by Jessica September 17, 2015
Oh hey! Want to eat queso together?
I mean, it’s Thursday. Thursday is the BEST day of the week.
No, it really is. The anticipation ofthe 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 ISthe weekend.
So. Queso?
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.
But.
This queso is DIFFERENT. I swear that it really is.
The green chiles are SOfantastic. 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’teven wantqueso 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.
It’s worth it.
(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.)
Now time for margaritas?
Homemade Green Chile Queso Cheese Dip
Yield: 4 to 6
Total Time: 45 minutes mins
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5 from 29 votes
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Ingredients
- 4 green chiles, I used anaheims!
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 16 ounces sharp white cheddar cheese, freshly grated
- 8 ounces monterey jack cheese, freshly grated
- fresh cilantro, for topping
- homemade tortilla chips for serving!
Instructions
To roast the peppers, preheat the oven to 400 degrees F. Rub the peppers with a bit of olive oil and place them on a baking sheet. Roast until the outside skins begin to blister and char, about 30 minutes. Remove the peppers and place them in a resealable plastic bag for 20 minutes to steam. (To shorten this process, you can grill or roast the peppers over your gas stovetop until charred, then steam in the resealable bag.)
Once the peppers have “steamed” in the bag, remove the blistered skin. Slice off the tops and remove the seeds (unless you want tons of heat), then dice the peppers.
Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Redeuce the heat to low.
Stir in the grated cheese, one small handful at a time, until melted. Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Top with fresh cilantro if you’d like. Serve immediately with chips!
Course: Appetizer
Cuisine: Mexican
Did you make this recipe?
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I appreciate you so much!
BBF chip.
posted in: Appetizers, Recipes 57 comments
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Leave a Reply
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Tom ~ Raise Your Garden — Reply
Haha, I laughed out loud when you said “no rotel” Heh. That’s great. And yes, fine we’ll go with the green chiles and for once skip those red peppers I really like. Read that Thursdays are the day of the week that most people are happiest in the workplace and it’s the day to approach something if you want a favor. Just saying.
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This is the perfect football food….ooooor ‘any time of the day’ food. ;)
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Tori — Reply
MMMMMMMMmmmm! How is it possible that I can almost smell this just from looking at the pics? It sounds so good right now, totally gotta make it!
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Molly — Reply
Haha you described my feels about Thursday perfectly. It totally is the best day! I’ve been craving queso recently this is totally happening on Sunday!
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Chelsea@TableForOne — Reply
Oh my!! This looks fabulous. My husband and I can’t make it a week without making homemade nachos. He loves that velveeta queso, but I am not a fan. I do however love a good green chili queso like this one. Looks like a winner to me!
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Kristina — Reply
Yes I do want to eat that wit you haha. Or alone so nobody can judge me because I ate too much of it hahaha. And omg Thursday was already a weekend in college, sadly now we still need to work on Friday. In any case this is great for any day of the week.
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Rachel — Reply
Oh this looks delicious! Queso is truly a kryptonite for me. I can’t wait to make this for football season!
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Be @ Bet On Dinner — Reply
Oh man. I love the white cheese dip at Mexican restaurants and this looks even better. If I make this will I be unable to go back to the big 2-pack from Costco??? Probably….
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Alyssa @ Glitter and Grey — Reply
Ohhh don’t tempt me. I so need cheese right now. But when am I not craving cheese?
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Jessica — Reply
story of my life.
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Lindsey @ Simply Lindsey — Reply
This queso looks amazing!! This is one of my absolute favorite appetizers. Can’t wait to make this recipe soon!
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Aaahhh yes! I was just thinking about trying a recipe for this the other day! I recently moved from the East Coast to Colorado (by way of Texas) and I will never let go of green chile culture. Ever. Also, cheese…!
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Beth @ bethcakes — Reply
Absolutely love this! I have such a strong queso craving right now. Must make immediately! Also I made that beer one you posted a while back, so good! :)
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monica — Reply
I literally just roasted some green chiles yesterday. And then I see your recipe. It’s a sign! <3
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Paige — Reply
This dip looks amazing! I’m definitely going to have to make this for my husband at some point during football season!
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Becky — Reply
Looks delish! (insert heart eyes emoji) Also, happens to be free queso day at Moe’s today, but this looks 2893560564x better!
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Jessica — Reply
how did i miss free queso at moe’s day? GAH.
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Eileen — Reply
I am highly tempted to just make a big batch of this dip for dinner! Okay, maybe I’ll pour it over nachos with some black beans for a tiny bit more official dinner-ness…but either way, OH MAN do I want some. :)
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Brooke — Reply
Do you think this would reheat well if I made it a day or two in advance for a party?
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Jessica — Reply
we reheated it a few times (in batches) over a couple days. it works and it’s okay, but it isn’t nearly as wonderful and perfect as when it’s first made. if you must make it ahead of time i’d try to make it as close to party time as you can.
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Blanca — Reply
OMG!! This looks soo delicious. I want to drink it and then lick the bowl and make it for dinner, but hubby is going to look at me like ” where is the meat, where is dinner” and think this is just the appetizer. Making tomorrow for movie night. Will fantasize about queso tonight.
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Jessica — Reply
yes to queso fantasies.
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Katie @ Beyond the Clothing — Reply
mmmmm Queso! I used to only order it when we went out. Like ANYTIME I saw it on the menu. Then a friend started dating a girl from Kentucky, so I stole her recipe. And now will borrow this one to show off next time she comes out. Super excited.
xoxo
Katie
http://beyondtheclothing.com -
Jessie @ Chasing Belle — Reply
Ohh whee this looks so tasty! Sunday night football snacking at it’s finest! Can’t wait to bring this to our net game night ;)
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mascasa — Reply
¡Fantástica receta! Fácil de elaborar, con buenas fotografías y un resultado delicioso. Muchas gracias por compartila con todos/as.
/ http://www.mascasaonline.com -
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Cheese Sticks — Reply
My son loves cheese dip, I can’t wait to have him try this. It will be perfect for football game night.
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Melanie — Reply
I am so excited about trying this one out. Our family really enjoys green chile recipes as well as sharp cheddar cheese, (though I’ll miss the red peppers, I guess). so this should be a real winner at our house.
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Rande | RandeMoss.com — Reply
This looks so perfect for a game night! I hate serving people junk food – I just can’t bear it. This is like junk food – upgraded!
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Ash — Reply
I was so excited to make this because it looks delish but mine came out completely liquidy. Doesn’t even stay on the chip. I followed the directions to a T and even had to add more cornstarch slurry after about 10 minutes of stirring what looked like a pasta sauce. Not sure what happened but super bummed! :(
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Blanca — Reply
I made it last night and I had to substitute the half and half for heavy whipping cream as that’s what I had on hand and it worked out fine. The consistency was creamy and it slowly thickened a little bit as it was getting colder. Added shredded parmesan cheese and cilantro on top. So maybe a combination of half and half and heavy cream would help.
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Stacy Lynn — Reply
Is there a reason you made this with cornstarch instead of a butter-flour roux? I want to make this this weekend but I don’t usually keep cornstarch in the house…
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caitlin — Reply
definitely agree that thursday is the best – thursday night, preferably! – because once saturday morning arrives, it all flies by too quickly! this queso looks soooo good. making soon. thank you for sharing!
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Nichole — Reply
Would you just sub one small can green chilies?
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Jessica — Reply
if you’re talking about the 4oz can, i think you can do 2 cans! but i would drain the liquid/juice out first.
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Hilary — Reply
Is there any way you would share with us how you make your chips? They look AMAZING!!
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jessica lynn — Reply
I’m from New Mexico where green chile basically goes into almost any meal we make, so this is right up my alley! I have a freezer full of roasted chile, so I’ll definitely pull some out for this recipe!
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Angelique Poppo — Reply
Made this tonight for the Super Bowl and I’m not sure what I did wrong but it was just awful. Way thicker than yours and so, so grainy. We ended up throwing it out immediately – such a bummer :-(
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Sheri T — Reply
I made this for a Super Bowl snack yesterday. It turned out great!
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Rebecca | Becky Keeps House — Reply
OMG yes. Just yes yes yes to all of this.
But one major problem.
I can’t get monteray jack cheese where I live (at least, I don’t think so. I’m in Islamabad, Pakistan which is kind of a culinary dark spot in terms of availability of ingredient items). Any other substitutes that might work out? -
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