This recipe for creamy and cheesy chile verde con queso (green chile with cheese) is a deliciously spicy dish that goes great with beans, eggs, burritos and more.
Heat the olive oil in a medium saucepan.
Sauté the diced onion, diced tomato, and diced garlic.
Add the diced green chiles and stir to combine. If you have very mild chile, you can add 1-2 diced jalapeños during this step for an extra kick.
Next, add 2 cups of milk, salt and pepper to taste, and 1 teaspoon of chicken bouillon.*
Let everything boil for 3-5 minutes. Watch the pot carefully because if the milk boils too rapidly it will overflow.
Taste and adjust seasoning as needed.
Finally, add in about 1 1/2 cups of shredded white Mexican cheese, a good melting mozzarella or Monterrey Jack will also work.
Once the cheese is melted, turn off the heat.
Serve with beans, mashed potatoes, rice, eggs, or smothered on burritos.
*As with my other recipes, chicken bouillon is optional but it will add more flavor.