Texas Green Chili Queso Dip

Texas Green Chili Queso Dip

Learn how to make the BEST melty green chili queso dip! There’s nothing we love in Texas more than our queso and this stuff is silky smooth. No Velveeta involved, guaranteed to change your life!

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Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins

Ingredients:

• 1 cup EACH: Oaxaca cheese, medium cheddar cheese, AND  Monterey jack 
• 1 tablespoon EACH: cornstarch AND butter
• 2 cloves garlic, grated
• 1-2 jalapeño peppers, seeds removed and minced
• 1 (10-ounce) can diced tomatoes with green chilies, drain completely 
• ½ teaspoon EACH: salt, ground cumin AND chili powder (or cayenne for more heat)
• ¼ teaspoon onion powder
• 1 (12-ounce) can evaporated milk (not fat-free)
• 2 tablespoons EACH: milk AND chopped cilantro, to finish

Directions:

1. GRATE: Freshly grate the cheese using a box grater or food processor fitted with the grate attachment. I find store-bought shredded cheese does not produce the same quality of queso! Toss the cheese with the cornstarch and set aside for later.
2. COOK: Add the butter to the skillet and allow for it to melt over medium heat. Then add the garlic and the minced jalapeños, cook for a minute before adding the tomatoes with green chilies and season with salt, ground cumin, chili powder (or cayenne,) onion powder, and cook for two minutes.
3. QUESO: Then, pour in the evaporated milk and continue to stir until the evaporated milk comes to a boil, lower the heat to low, then give it a stir, and add the cheese, and 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 with a tortilla chip (preferably the ones you’re serving the queso with) and adjust salt and chili powder as desired. If you feel the queso is still thick, additional milk can be added to thin it to your liking. If you need to reheat it, be sure to do so on the lowest heat setting until it warms through. Serve warm!

Notes:

If you can’t find Oaxaca cheese, use 1 ½ cups of each Cheddar and Monterey Jack cheese

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