Chile Verde con Queso (Green Chile with Cheese)
User Reviews
5
Chile Verde con Queso (Green Chile with Cheese)
Description
This dish combines diced roasted green chiles such as Anaheim, Pueblo, or Hatch with sautéed onion, tomato, and garlic cooked in neutral oil. The mixture is combined with milk, chicken broth, and seasonings, then gently boiled to meld flavors. Adding shredded Mexican melting cheeses — like asadero, Oaxaca, Chihuahua, or muenster — finishes the sauce with creamy texture and rich flavor.
The skillet method allows control over heat to prevent the milk from boiling too rapidly and overflowing. Optional jalapeño peppers can boost the heat level if desired. The cheese choice affects the final melt quality and flavor, with substitutions like Monterey Jack or mozzarella available though slightly different.
Chile Verde con Queso can serve as a dip, sauce for enchiladas, or accompaniment to various dishes. Its balance of mild green chile flavor and creamy melted cheese creates a comforting combination that is common in Southwestern and Mexican cooking.
Dairy-free tips include substituting almond milk for milk, vegetable broth for chicken broth, and nutritional yeast in place of cheese to replicate flavor and provide a vegan option.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ onion white, diced
- 1 tomato small, diced
- 1 garlic diced clove
- 10 green chiles Anaheim, Pueblo or Hatch, roasted, peeled, and diced
- 1-2 jalapeno pepper optional
- ¼ cup chicken broth ¼ cup
- 2 cups milk see notes for dairy-free substitution
- 1 ½ cups Mexican cheese such as asadero, Oaxaca, Chihuahua, or Mexican muenster, shredded
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste, ground
Instructions
- Heat the olive oil in a medium saucepan.
- Sauté the onion, tomato, and garlic.
- Add the diced green chiles and stir to combine. If you have very mild chiles, add 1-2 diced jalapeños during this step for an extra kick.
- Next, add the milk, salt, pepper, and chicken broth.
- Let everything boil for 3-5 minutes. Watch the pot carefully because if the milk boils too rapidly it will overflow.
- Taste and adjust seasoning as needed.
- Finally, add in the shredded cheese.
- Once the cheese is melted, turn off the heat.
- Serve.
Notes
- Use white Mexican cheeses that melt well, such as asadero, Oaxaca, Chihuahua, or Mexican muenster for authentic flavor and texture.
- Monterey Jack or mozzarella can be substitutes if traditional Mexican cheeses are unavailable.
- For milder or different flavor, poblano peppers may be used instead of recommended green chiles, noting they are less spicy.
- To make a dairy-free or vegan version, substitute milk with unsweetened original almond milk, chicken broth with vegetable broth, and replace cheese with nutritional yeast to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 200kcal | 10% |
| Carbohydrates | 11.36g | 4% |
| Protein | 10.78g | 22% |
| Fat | 13.16g | 20% |
| Saturated Fat | 9.4g | 47% |
| Cholesterol | 29mg | 10% |
| Sodium | 297mg | 12% |
| Potassium | 400.77mg | 9% |
| Fiber | 1.9g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 334.65IU | 7% |
| Vitamin C | 151mg | 168% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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