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.
Creamy and Cheesy Chile Verde con Queso
Our first Christmas as a married couple my husband and I decided to host a Christmas party for all of our friends. Even though that party was seven years ago, I cherish the memories of that night. It was a wonderful night filled with love, laughter, music, and delicious food.
One of my fondest memories though is actually from the night before the party. It did not matter that I was a married woman, all grown up, and hosting my first party at my house. When it came down to getting things ready, I sought out the help of my dear mom and dad.
Nervous about cooking my parents’ recipes for a crowd of people, I enlisted their help to be my coaches and taste-testers. They willingly and happily tasted dishes, gave me feedback, and helped prepare the main dishes for the next night.
When the night was over, I had pans full of fluffy Spanish rice, creamy refried beans, spicy chile colorado (red chile), and creamy and cheesy chile verde con queso (green chile with cheese). Thanks to my parents’ loving support and the magic of their cooking, our friends were in awe of the dinner menu and the party was a huge success.
As I have already shared my dad’s Amazing Pork Green Chile with Spinach recipe, I thought that I would share another incredible green chile recipe with you today.
My mom’s chile verde con queso, or green chile with cheese, is a deliciously spicy, creamy and cheesy dish. It can be eaten with refried beans, mashed potatoes, rice, eggs, smothered on burritos, and so much more.
If you love cheese and green chile, you will be amazed at this recipe.
How to Make Creamy and Cheesy Chile Verde con Queso
To begin, you will need 10 green Anaheim chiles that have been roasted and peeled. To learn two very easy ways to roast green chiles, check out my post called Simple Ways to Roast Green Chiles at Home.
If you do not have fresh roasted chiles, the freezer sections of most grocery stores will have containers or bags of frozen, roasted green chiles. These are a great alternative that have a good flavor and are pretty spicy.
Amazon also has an option to order frozen, roasted Hatch chiles. Click here for the following link.
Heat a tablespoon of oil in a medium saucepan. Sauté a 1/4 of a diced onion, 1/2 a diced tomato, and one diced garlic clove.
Then, add in 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. As with my other recipes, chicken bouillon is optional but it will add more flavor.
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. I particularly like muenster cheese from the brand El Viajero from Sam’s Club. It has a great flavor and it also melts really well.
Once the cheese is melted, turn off the heat.
The creamy and cheesy chile verde con queso is ready to serve.
I hope you enjoy!
Any ideas of how you would like to serve this dish? I’d love to hear your suggestions in the comments below.
Chile Verde con Queso (Green Chile with Cheese)
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.
Ingredients
- 10 roasted, peeled, and diced Anaheim or Hatch chiles
- 1/2 diced tomato
- 1/4 diced onion
- 1 diced garlic clove
- 1 tsp chicken bouillon (see notes)
- 2 cups milk
- 1 1/2 cups shredded Mexican cheese or other white cheese
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
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Heat the olive oil in a medium saucepan.
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Sauté the diced onion, diced tomato, and diced garlic.
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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.
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Next, add 2 cups of milk, salt and pepper to taste, and 1 teaspoon of chicken bouillon.*
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Let everything boil for 3-5 minutes. Watch the pot carefully because if the milk boils too rapidly it will overflow.
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Taste and adjust seasoning as needed.
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Finally, add in about 1 1/2 cups of shredded white Mexican cheese, a good melting mozzarella or Monterrey Jack will also work.
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Once the cheese is melted, turn off the heat.
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Serve with beans, mashed potatoes, rice, eggs, or smothered on burritos.
Recipe Notes
*As with my other recipes, chicken bouillon is optional but it will add more flavor.
I would totally be ready to dig in to this! Looks so flavorful!
Thank you. I love it. It goes great with so many different things and I just love anything that is cheesy.
Yes! My family will love this! The thing that I get held up with is roasting the green chiles. This was a good tip “If you do not have fresh roasted chiles, the freezer sections of most grocery stores will have containers or bags of frozen, roasted green chiles.” I never thought to look in the freezer section. Gracias!
It is so good, it is one of our favorites for sure. I also have a post with two easy ways to roasted green chiles if you want to check it out. It is called Simple Ways to Roast Green Chiles at Home. I hope you like if you end up making it!
Oh my yummy! This looks so delectable and delish!
Thank you. It is one of my favorites, I crave it often.