Green Chili Queso Dip Recipe

Name: Green Chili Queso Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano chilies; 1/2 pound white American cheese, cut into 1/2-inch cubes; 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes; 2 teaspoons cornstarch; 1 tablespoon olive or vegetable oil; 1 teaspoon minced fresh garlic, about 1 medium clove; 1/2 teaspoon ground cumin; 1/4 teaspoon chipotle chili powder; 1/4 teaspoon cayenne pepper; 5 ounces evaporated milk; 3 tablespoons finely chopped fresh cilantro; 2 tablespoons finely chopped scallions; Kosher salt, to taste

Servings: persons

2 large poblano chilies
1/2 pound white American cheese, cut into 1/2-inch cubes
1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
2 teaspoons cornstarch
1 tablespoon olive or vegetable oil
1 teaspoon minced fresh garlic, about 1 medium clove
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon cayenne pepper
5 ounces evaporated milk
3 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped scallions
Kosher salt, to taste

1
Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed. Place poblanos in the workbowl of food processor fitted with a steel blade and pulse until very finely chopped, stopping to scrape down side of bowl as necessary.
2
Place cubed cheese in a medium bowl and toss with cornstarch until evenly coated.
3
Heat oil in a medium saucepan over medium-high heat until shimmering. Stir in garlic, cumin, chipotle chili powder, and cayenne pepper and cook until fragrant, about 30 seconds. Stir in evaporated milk and chopped poblano chilies and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and scallions. Season with salt to taste. Transfer to a bowl and serve immediately.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large poblano chilies, 1/2 pound white American cheese, cut into 1/2-inch cubes, 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes, 2 teaspoons cornstarch, and more.

Yes, Green Chili Queso Dip Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!