Description
A creamy and velvety green chile queso dip made with real melted cheese, mild green chiles, and a smooth homemade roux. Perfect for scooping with tortilla chips or drizzling over your favorite dishes.
Ingredients
Units
Scale
- 2 cups (200 g) cheddar cheese, shredded
- 1 cup (100 g) Monterey Jack cheese, shredded
- 1 cup (150 g) green chiles, finely chopped
- 1 1/2 cups (360 ml) milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Tortilla chips, for serving
Instructions
- Place a medium saucepan over medium heat.
- Melt the butter, then whisk in the flour and cook for 1 to 2 minutes until lightly golden.
- Slowly whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens slightly.
- Add the minced garlic, salt, and black pepper. Stir to combine.
- Reduce heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and smooth.
- Stir in the chopped green chiles and cook for 2 to 3 minutes until heated through.
- Serve warm with tortilla chips.
Notes
- Shred cheese from blocks for the smoothest melt.
- If the dip thickens too much, stir in a splash of milk to loosen it.
- Keep heat low once cheese is added to prevent separation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 75 mg