This queso blanco with green chiles is smooth, cheesy, and just the right amount of spicy. It’s the kind of dip that makes you want to grab one more chip. Melty white cheese, a little garlic, and mild green chiles come together in minutes for the ultimate crowd-pleaser.
Why I Love This Recipe
This queso brings back memories of sitting at a Tex-Mex place with a big bowl of warm chips and cheesy dip in front of me. I started making it at home and now it’s a must for taco nights, game days, or honestly… whenever.
Why this recipe’s a go-to:
- 🧀 Super creamy and melts perfectly
- 🌶️ Mild heat from green chiles—kid-friendly!
- ⏱️ Ready in 10 minutes
- 🌮 Pairs with just about everything
- 🫕 Feels like restaurant queso, made at home
⏰ Time to Make: 10 minutes
🍽️ Servings: Makes about 1 ½ cups (4–6 people for dipping)
Ingredients
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 2 cups shredded white American cheese (or Monterey Jack)
- 1 (4 oz) can diced green chiles, drained
- ¼ tsp salt
- Optional: pinch of cumin or chili powder for extra flavor
How to Make Queso Blanco with Green Chiles
1. Melt Butter and Sauté Garlic
Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds.
2. Whisk in Flour
Add flour and whisk for 1 minute to make a quick roux.
3. Slowly Add Milk
Pour in milk slowly while whisking constantly, until smooth.
4. Stir in Cheese
Lower the heat and stir in the shredded cheese, one handful at a time, until melted and smooth.
5. Add Green Chiles and Seasoning
Stir in the diced green chiles, salt, and any extra spices like cumin if using.
6. Serve Warm
Pour into a bowl and serve warm—dip ready!
What to Serve With It
You’ve got the dip—now grab the goods:
- 🫓 Tortilla chips (duh!)
- 🥕 Baby carrots or bell pepper strips
- 🌮 Drizzled over tacos or burrito bowls
- 🥔 Poured on baked potatoes or fries
- 🍳 Spoonful on scrambled eggs or breakfast burritos
FAQ
Can I use a different cheese?
Yes! Monterey Jack or mozzarella works, but white American melts the smoothest.
Can I make it spicier?
Totally—add fresh diced jalapeño or a dash of hot sauce.
Can I make it ahead?
It’s best fresh, but you can reheat it gently on the stove or in the microwave with a splash of milk.
Can I use skim or almond milk?
Whole milk gives the creamiest texture, but lower-fat or plant-based milk works too—it just may be thinner.
Can I double the recipe?
Yes! Just use a bigger pot and stir often so the cheese doesn’t stick.
Enjoy!
This Queso Blanco with Green Chiles is everything a good dip should be—hot, cheesy, and impossible to stop eating. Make it once and it’ll become a permanent part of your snack spread. 🧀🔥🌶️