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Creamy Jalapeño and Green Chile Queso Dip Recipe

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4.4 from 12 reviews

A creamy, flavorful queso dip made with a blend of cheeses, jalapeno, and green chiles, perfect for serving warm with tortilla chips. This quick and easy recipe combines cream cheese, cheddar, and Monterey Jack with fresh ingredients and optional smoky chipotle peppers for a delicious party appetizer.

  • Total Time: 20 minutes
  • Yield: 12 servings

Ingredients

Cheese and Dairy

  • 8 oz cream cheese, cut into cubes
  • 1 1/4 cups whole milk, divided
  • 8 oz cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded
  • 1 tablespoon avocado oil (can use butter)

Vegetables and Herbs

  • 1/2 cup diced yellow onion
  • 1 jalapeno, stemmed, seeded, and diced
  • 2 cloves garlic, minced
  • 4 oz mild green chiles
  • 1 Roma tomato, finely diced
  • 1/4 cup chopped cilantro

Spices and Seasonings

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 chipotle peppers in adobo sauce, seeds removed and finely chopped (optional)

For Garnish and Serving

  • Pico de gallo
  • Diced avocado
  • Fresh cilantro
  • Tortilla chips

Instructions

  1. Sauté Vegetables: In a large saucepan, heat the avocado oil or butter over medium heat. Add the diced onion and jalapeno and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add Cream Cheese and Milk: Stir in the cubed cream cheese and 1 cup of the whole milk. Continue stirring over medium heat until the cream cheese has fully melted and the mixture is smooth, approximately 3 minutes. Season with kosher salt and black pepper.
  3. Incorporate Shredded Cheeses: Reduce heat to low. Gradually add the shredded cheddar and Monterey Jack cheeses, about 1/2 cup at a time, stirring constantly to ensure the cheese melts slowly and evenly without overheating. After all the cheese has melted, pour in the remaining 1/4 cup of milk and stir to combine.
  4. Add Fresh Ingredients and Season: Remove the pan from heat. Stir in the mild green chiles, finely diced Roma tomato, and chopped cilantro. If using, add the finely chopped chipotle peppers in adobo sauce for a smoky kick. Taste the queso and adjust seasoning with additional salt and pepper if needed.
  5. Serve and Garnish: Transfer the queso dip into a serving bowl. Garnish with pico de gallo, diced avocado, and fresh cilantro. Serve immediately with tortilla chips for dipping.

Notes

  • You can substitute butter for avocado oil if preferred.
  • For a spicier dip, leave the jalapeno seeds in or add more chipotle peppers.
  • If the queso thickens too much upon standing, gently reheat while stirring and add a splash of milk to regain desired consistency.
  • Use a low heat to melt the cheeses gradually to prevent the dip from becoming grainy.
  • Store leftovers in an airtight container in the refrigerator and reheat before serving.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dip
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://recipeteach.com/creamy-jalapeno-and-green-chile-queso-dip-recipe/