Authentic Creamy & Cheesy Chile Verde con Queso: A Versatile Mexican Green Chile with Cheese Recipe

Indulge in the rich, smoky flavors of this beloved Mexican classic, Chile Verde con Queso (green chile with cheese). This easy-to-make dish brings the vibrant taste of perfectly roasted green chiles to your table, enveloped in a luscious, melted cheese sauce. In just 20 minutes, you can create a remarkably versatile and flavorful meal component that’s ideal for smothering hearty burritos, filling tender gorditas, adding a savory kick to your morning eggs, or serving as an irresistible side dish that will captivate your taste buds.

Our journey with this delightful dish began during our first Christmas season as a married couple. My husband, Matt, and I decided to host a dinner party for our closest friends, eager to share a taste of our culinary heritage.

Feeling a mix of excitement and nerves about preparing my parents’ cherished recipes for a large gathering, I wisely enlisted my mom and dad’s expert help the night before the party. They graciously stepped into their roles as culinary coaches and discerning taste-testers, offering invaluable feedback and even assisting with the preparation of the main dishes. Their guidance was instrumental in ensuring every dish was perfect.

By the time the night was over, our kitchen was filled with the aromatic success of fluffy Mexican Red Rice, incredibly creamy Mexican Refried Beans, the rich and spicy Chile Colorado with Pork, and, of course, a generous batch of this delectable chile con queso. It was an unforgettable evening, marked by good food, great company, and the beginning of many shared culinary adventures.

If you’re someone who appreciates the irresistible combination of gooey, perfectly melted cheese and the fiery, nuanced kick of roasted chiles, then prepare to be utterly amazed by this recipe! It’s a symphony of flavors and textures that truly embodies the heart of Mexican comfort food.

What is Chile con Queso?

The term “Chile con Queso” literally translates to “chili (or chile) with cheese.” In its most authentic Mexican form, this dish features roasted green chiles that have been carefully peeled, deseeded, and chopped. These flavorful chiles are then combined with a base of sautéed tomato, onion, and garlic, simmered with milk or broth, and finally enriched with a selection of melting cheeses. The result is a creamy, cheesy, and often spicy concoction that serves as a versatile staple in Mexican cuisine. It’s frequently enjoyed as an appetizer, a savory side dish, or a delicious filling for various Mexican preparations.

It’s important to distinguish this traditional Mexican version from its Tex-Mex cousin. While both are called “chile con queso,” the Tex-Mex variant is typically a smooth, creamy cheese dip, often made with yellow or white American-style cheeses, a blend of spices, and milder chiles, sometimes incorporating ground meat like beef or sausage. This version is most commonly served with tortilla chips. Our recipe, however, embraces the vibrant, earthy essence of roasted green chiles, offering a deeper, more rustic flavor profile.

You may also encounter “rajas con queso,” which similarly means “strips with cheese.” While often interchangeable, recipes explicitly labeled “rajas con queso” frequently feature poblano chiles, which are milder, and a cream-based sauce, creating a slightly different, often less spicy, but equally delicious experience.

Why You’ll Love This Authentic Chile Verde con Queso Recipe

• Unforgettable Flavor: This exquisite dish masterfully balances heat, creaminess, and cheesy goodness. The smoky notes from the roasted green chiles infuse every bite, creating a depth of flavor that’s both comforting and exciting.
• Incredibly Versatile: Forget one-trick ponies! This chile con queso can be served in countless ways – as a hearty side, a decadent topping for almost anything, a rich filling for various pastries, or even a standalone dip for warm tortillas.
• Surprisingly Easy and Fast: Don’t let the gourmet taste fool you. Once your chiles are prepped (a simple process that can be done ahead), the rest of this recipe comes together in a remarkable 15 minutes, making it perfect for weeknight meals or last-minute entertaining.
• Delightfully Meatless: For those seeking delicious vegetarian options, this recipe is a fantastic choice. It’s rich and satisfying without the need for any meat, making it accessible to a wider range of dietary preferences.
• Effortlessly Dairy-Free Option: We understand dietary needs vary. This recipe is wonderfully adaptable for a dairy-free and vegan lifestyle. Simply refer to our detailed “Tips and Variations” section at the end of this post for simple substitutions.

Craving more dishes featuring the irresistible taste of roasted green chiles? Be sure to explore these other delicious recipes: Roasted Green Chile Pastel de Papa (Shepherd’s Pie), Grilled Rajas con Papas, and Roasted Green Chile Guacamole.

Essential Ingredients & Smart Substitutions

Crafting the perfect Chile Verde con Queso starts with selecting quality ingredients. Here’s a closer look at what you’ll need and how to make smart substitutions:

• Roasted Green Chiles: The heart and soul of this dish! Opt for fresh Anaheim, Hatch, or Pueblo chiles for their superior flavor and heat. Roasting them yourself brings out their inherent sweetness and smoky char. If fresh aren’t available, frozen roasted chiles are an excellent alternative. Learn more about these chiles and how to roast them below.
• Tomato: One small, ripe tomato adds a crucial layer of sweetness, a subtle acidity, and a touch of tanginess that brightens the overall flavor profile of the dish, balancing the richness of the cheese and the heat of the chiles.
• Onion and Garlic: These foundational aromatics are essential for building a deep, complex flavor base. Sautéing them until tender releases their sweet and pungent notes, enhancing the savory depth of the chile con queso.
• Chicken Broth: A small amount of chicken broth provides a savory liquid base, adding richness and umami to the sauce. While water can be used in a pinch, chicken broth significantly elevates the flavor. For a vegetarian or vegan option, vegetable broth is an excellent substitute.
• Milk: For a creamy texture, either unsweetened, original almond milk or regular dairy milk works beautifully. The fat content in milk helps to create a smooth, luxurious sauce and contributes to the overall body of the dish.
• Shredded Cheese: The key to a wonderfully gooey and stretchable texture is using a good quality white Mexican cheese that melts exceptionally well. Varieties like Asadero, Chihuahua, Oaxaca, or Mexican Muenster are perfect choices. If these authentic options are hard to find, Monterey Jack or mozzarella are excellent and readily available alternatives that will melt similarly. Avoid pre-shredded cheeses that contain anti-caking agents, as they can sometimes prevent smooth melting.
• Oil: You’ll only need a small amount of oil for sautéing your aromatics. I prefer using a mild-tasting olive oil or refined avocado oil due to their higher smoke points and healthier fat profiles, ensuring your dish isn’t overwhelmed by strong oil flavors.
• Salt and Pepper: Always use Kosher salt and freshly ground black pepper for the best taste. These simple seasonings are crucial for bringing out and enhancing all the other flavors in the dish. Adjust to your personal preference throughout the cooking process.

For exact quantities, please refer to the detailed recipe card at the bottom of this post.

Choosing the Right Chiles for Your Chile con Queso

The type of green chile you select is paramount to the flavor and heat profile of your Chile Verde con Queso. My absolute favorite chiles for this recipe are Anaheim, Hatch, or Pueblo peppers. All three varieties will impart a delicious, earthy flavor. Hatch and Pueblo chiles, in particular, are renowned for adding a significant spicy kick, making them a favorite among chile enthusiasts. These regional specialties are typically in season from late summer to early fall, while Anaheim peppers are generally available year-round in most grocery stores.

You can also use poblano peppers in this recipe. However, it’s important to note that poblanos are considerably milder than Anaheim, Hatch, or Pueblo chiles and possess a distinct flavor profile. If you’re looking for a spicy dish, poblanos alone will not provide that heat, though they will contribute a rich, deep, and slightly earthy flavor to the queso.

Another convenient option, especially when fresh chiles are out of season, is to use frozen roasted chiles. These can often be found in the freezer section of many well-stocked grocery stores or can be ordered online from specialty purveyors like The Hatch Chile Store. Using frozen roasted chiles saves you the roasting step and still delivers much of the authentic smoky flavor.

I generally advise against using canned green chiles for this recipe. In my experience, canned chiles often lack the desired spiciness and can contain additives that impart an undesirable, sometimes metallic, flavor to your homemade chile con queso. For the best and most authentic results, fresh or frozen roasted chiles are always the preferred choice.

Mastering the Art of Roasting Green Chiles

Roasting green chiles is a fundamental step that unlocks their deep, smoky flavor and makes them easier to peel. It’s a surprisingly simple process that can be achieved using several common kitchen tools:

• Stovetop Method: Place chiles directly over an open gas flame or on a hot cast-iron griddle (comal). Turn frequently with tongs until the skin is blistered and charred on all sides.
• Broiler Method: Place chiles on a baking sheet and broil them, turning every few minutes, until evenly charred. This method is great for larger batches.
• Grill Method: For an authentic outdoor flavor, grill your chiles over medium-high heat, turning until the skins are blackened.

Once roasted, immediately transfer the hot chiles to a bowl and cover them tightly with plastic wrap or place them in a paper bag for 10-15 minutes. This steaming process helps loosen the skin, making peeling a breeze. After peeling, you can easily dice or slice them into strips, depending on your preference for the final dish. For maximum convenience, consider roasting a large batch of green chiles when they are in season and freezing them for later use. This ensures you always have a supply of flavorful chiles ready for your culinary creations.

For more comprehensive, detailed instructions and helpful tips on mastering this essential technique, be sure to check out my dedicated blog post: How to Roast Green Chiles at Home.

Making this creamy chile con queso is a straightforward process, especially once your chiles are ready. Follow these simple steps for a delicious result:

1. Prepare the Chiles: Begin by roasting your chosen green chiles until the skins are blistered and charred. Once cooled, carefully peel away the skin, remove the seeds, and then dice or slice the chiles into desired strips. This step is crucial for the smoky flavor.

2. Sauté Aromatics and Chiles: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion, diced tomato, and minced garlic, sautéing until the onion softens and becomes translucent, and the garlic is fragrant (about 3-5 minutes). Next, incorporate your prepared diced green chiles and stir well to combine all the flavors, allowing them to meld for another minute or two.

3. Add Liquids and Seasoning: Pour in the milk and chicken broth. Season generously with Kosher salt and freshly ground black pepper. Stir everything together to ensure the seasonings are evenly distributed.

4. Simmer to Perfection: Increase the heat slightly to bring the mixture to a gentle boil. Immediately reduce the heat to a simmer and let it cook for 3-5 minutes, stirring occasionally. Be sure to watch the pot carefully, as milk can boil over very quickly. This simmering time allows the flavors to deepen and the sauce to slightly thicken. Taste and adjust the seasoning as needed; you might want a little more salt, pepper, or even a pinch of cumin for extra depth.

5. Incorporate the Cheese and Serve: Once the sauce has simmered and flavors have blended, reduce the heat to low. Gradually add the shredded cheese, stirring constantly until it has fully melted and the sauce is smooth and creamy. As soon as the cheese is melted and fully incorporated, turn off the heat to prevent the cheese from seizing or separating. Serve your delicious Chile Verde con Queso immediately and enjoy its warm, comforting goodness.

Creative Ways to Serve Chile Verde con Queso

The beauty of this green chile with cheese is its incredible versatility. There are countless delicious ways to incorporate this flavorful dish into your meals. Here are some specific and inspiring ideas:

• For Breakfast or Brunch: Elevate your morning routine by serving it alongside perfectly fried or scrambled eggs. It’s also an incredible topping for classic huevos rancheros, a savory addition to Papas con Huevo (potato and egg scramble), or spooned over Huevos con Tortilla.
• As a Topping or Gravy: Use it as a rich, creamy sauce smothered over warm burritos, enchiladas, or even chilaquiles. It makes a surprisingly delicious and unique “gravy” for Instant Pot Garlic Mashed Potatoes, adding a Mexican twist to a classic side.
• As a Hearty Meatless Meal: When paired with something substantial, it can be the star of a vegetarian main course. Try it generously spooned over Potato Patties with Chile con Queso for a comforting and satisfying dish.
• As an Irresistible Filling: This creamy mixture makes an excellent filling for burritos, ensuring every bite is moist and flavorful. It’s also perfect for stuffing into homemade gorditas or quesadillas, creating cheesy, chile-packed pockets of deliciousness.
• With Traditional Mexican Sides: For a complete meal, serve it alongside classic Frijoles Refritos (refried beans) and fragrant Mexican Red Rice. The combination of these staple dishes creates a truly authentic and satisfying dining experience.

A Tamale Secret: This chile con queso recipe is the foundation for our family’s famous green chile tamales! To use it as a tamale filling, simply omit the milk, resulting in a thicker, less soupy chile that’s perfect for encasing in masa. You’ll be amazed at the unbelievably delicious tamales you can create!

Storing and Reheating Your Chile Verde con Queso

Chile Verde con Queso is wonderful fresh, but it also stores and reheats beautifully, making it perfect for meal prep or enjoying leftovers. Store any remaining chile con queso in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months. When freezing, ensure the container is freezer-safe and leaves a little headspace for expansion.

To reheat from the refrigerator, simply transfer the chile to a saucepan over medium-low heat, stirring occasionally until it’s warmed through. Alternatively, you can microwave it in a microwave-safe bowl, stirring every minute or so, until steaming hot. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first to ensure even reheating and to maintain the best texture.

Before reheating, especially if it’s been stored for a few days or frozen, you may notice the sauce has thickened or appears a bit dry. This is normal. To restore its creamy consistency, I recommend adding a splash of milk (or almond milk for dairy-free) and a little extra grated cheese during the reheating process. Stir them in until fully melted and the chile reaches your desired consistency and creaminess.

Helpful Tips and Delicious Variations

• Amplify the Heat: For those who love an extra kick of spice, don’t hesitate to add 1-2 finely diced jalapeños or serrano peppers during the sautéing step with the onion and garlic. Remember to remove the seeds and membranes for a milder heat, or leave some in for more intensity.
• Chile Heat Levels Matter: Keep in mind that Hatch and Pueblo chiles will typically provide the most significant level of spice and robust flavor. Anaheim chiles can vary in heat depending on the specific batch; sometimes they’re mild, and other times they surprise you with a pleasant warmth.
• Craft a Dairy-Free/Vegan Version: It’s easy to adapt this recipe for specific dietary needs. Simply substitute the dairy milk with unsweetened, original almond milk. Replace the chicken broth with an equal amount of good quality vegetable broth. Instead of dairy cheese, you can add a few sprinkles of nutritional yeast (adjust the amount to your preference) at the end for a cheesy, umami flavor. Alternatively, some excellent plant-based shredded cheeses are available that melt well – look for those specifically designed for cooking.
• Add More Veggies: For extra texture and nutrients, consider adding diced bell peppers, corn kernels, or even sliced mushrooms during the sautéing step.
• Smoky Depth: A pinch of smoked paprika or chipotle powder can enhance the smoky notes of the roasted chiles, particularly if your chiles weren’t intensely roasted.

Frequently Asked Questions About Chile Verde con Queso

I truly hope you enjoy making and savoring this incredible Chile Verde con Queso! If you try this recipe, please leave me a commentwith a star rating below. Your feedback means the world to me. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch with my latest culinary adventures, and don’t forget to subscribe to my newsletter for exclusive recipes and updates.

Recipe Card

Originally published October 29, 2018. Updated post September 2022 and September 2024.