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Green Chile Queso


Roasted, peeled and chopped Hatch green chile is the star of this recipe, along with a blend of rich and smooth REAL cheeses that are deeply flavored with a variety of south-of-the-border spices that meld together into a green chile queso. Enjoy a blast of flavor in every bite!


  • 1 tablespoon butter
  • 23 cloves of garlic, minced or pressed
  • 1 ripe tomato, core removed, outer layer chopped (no seeds)
  • 1 heaping cup of roasted and peeled, Hatch green chile, chopped 
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 teaspoon green chile powder
  • 1 teaspoon onion powder
  • 1 pinch of chipotle powder 
  • 1 (5 ounce) can evaporated milk
  • 3/4 cup half and half
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded Monterrey Jack cheese
  • 1 cup of shredded cheddar cheese
  • Optional garnishes: sliced olives, additional diced chile and tomatoes, fresh cilantro


  1. Place a medium-size cast iron skillet over medium high heat.  Add the butter, and when melted and sizzling, add the garlic. Stir garlic around in hot butter for approximately 1 minute. 
  2. Add in the tomato, Hatch green chile, salt, cumin, green chile powder, onion powder, and chipotle powder. Stir and cook for 2 minutes, then pour in the evaporated milk and half and half.
  3. Stirring constantly, heat the mixture up to almost boiling (it should be putting off a lot of steam). Turn off the heat and immediately stir in the cheese, one handful at a time, until melted and smooth.  Serve warm with tortilla chips.


This queso reheats well- place back into skillet and set over low heat, stirring often, and it will become smooth again.