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    Chile Verde con Queso

    Published: Sep 29, 2022 by Gemma · This post may contain affiliate links.

    This creamy and cheesy Chile Verde con Queso (green chile with cheese) has amazing flavor, is easy to make, comes together in 20 minutes, and can be served smothered on burritos, as a filling for gorditas, on top of eggs and so much more.

    Jump to Recipe Print Recipe

    {This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

    Our first Christmas as a married couple my husband, Matt, and I decided to host a Christmas dinner party for our closest friends.

    Nervous about cooking my parents' recipes for a crowd of people, on the night before the party, I enlisted my mom and dad's 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 Mexican red rice, creamy refried beans, spicy chile colorado with shredded pork, and today's recipe for a delicious chile con queso.

    If you like melted cheese and fiery-roasted chiles, you will be amazed at this recipe!

    About this Recipe

    Chile con queso translates to chili (or chile) with cheese. The dish is prepared with roasted green chiles that have been peeled and chopped. Those are then mixed with tomato, onion, garlic, milk and cheese resulting in a creamy, cheesy and spicy dish.

    Chile con queso is similar to rajas con queso, but that recipe tends to use poblano chiles and cream. Similar to rajas con queso though, this dish is often served as an appetizer, side dish, or filling.

    Why You'll Love This Green Chile with Cheese Recipe

    • Great Flavor: This is a deliciously spicy, creamy and cheesy dish.
    • Versatile: Serve it as a side dish, topping, filling, or a dip.
    • Easy and Fast: Once the chiles are roasted (which is actually pretty easy), the rest of the recipe comes together in about 15 minutes.
    • Meatless: This is a great meatless and vegetarian option.
    • Make it Dairy-Free: It is easy to make a dairy-free and vegan version of this recipe, just check out my special tips at the end of post.

    The Ingredients

    • Roasted Green Chiles
    • Tomato
    • Onion
    • Garlic
    • Chicken Broth
    • Milk: Use either unsweetened, original almond milk or regular milk.
    • Shredded Cheese: Use a white Mexican cheese that melts well such as asadero, Chihuahua, Oaxaca, or Mexican muenster. If you cannot find these, use Monterey Jack or mozzarella.
    • Oil: You'll only need a little bit of oil for sautéing. I prefer using a mild-tasting olive oil or refined avocado oil for frying and sautéing as they are healthier than other oils.
    • Salt and Pepper

    What Type of Chiles to Use

    My favorite chiles to use for this recipe are chilaca, Anaheim, Hatch, or Pueblo. All four will add not only a delicious flavor, but a great spicy kick, especially Hatch, Pueblo and chilaca. Hatch, Pueblo and chilaca are in season in the late summer to early fall, but Anaheim peppers can usually be found year round.

    You can also use poblano peppers. However, poblanos are mild with a different flavor profile than the others so they won't add any spiciness to the dish.

    Another option is to use frozen roasted chiles. Those can be found in the freezer section of many grocery stores or order them online from places like The Hatch Chile Store.

    How to Roast Green Chiles At Home

    It is very easy to roast chiles at home. I like to stock up, roast them at one time, then freeze them to have available for recipes. Check out my post, Simple Ways to Roast Green Chiles at Home, to find out how.

    Special Tip

    Chile con queso is what my family uses to make green chile tamales. Just leave the milk out so the chile is not as soupy and you have the perfect filling for amazingly delicious tamales.

    How to Make Chile con Queso

    Diced onions
    Green Chile #greenchile
    Chile verde con queso #chileverdeconqueso #greenchilewithcheese
    Chile verde con queso #chileverdeconqueso #greenchilewithcheese

    1. Prepare the Chiles

    • Roast and peel 10 green chiles.
    • Dice the chiles.

    2. Sauté Vegetables

    • Heat a tablespoon of oil in a medium saucepan.
    • Sauté a ¼ of a diced onion, ½ a diced tomato, and one diced garlic clove.
    • 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.

    3. Add Milk and Broth

    • Add 2 cups of milk, ¼ cup of chicken broth, and salt and pepper to taste.
    • 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.

    4. Add Cheese

    • Add in about 1 ½ cups of shredded white Mexican cheese.
    • Once the cheese is melted, turn off the heat.
    • Serve immediately.

    How to Serve

    There are so many different ways to serve this tasty green chile. It is great as a side dish, a filling, a topping or even as a dip. Here are some specific ways you can serve it:

    • On top of Potato Patties (one of my favorite combinations)
    • On refried beans or Simple Instant Pot Pinto Beans
    • As a gravy on mashed potatoes
    • With a side of arroz rojo
    • With fried or scrambled eggs
    • With huevos rancheros, Papas con Huevo or Huevos con Tortilla
    • Smothered on burritos
    • As a filling for burritos, gorditas or quesadillas
    • On top of fries for green chile fries
    • With tortilla chips as a green chile dip

    Storing and Reheating

    Store in an air-tight container for up to 5 days.

    To reheat it, add the chile to a saucepan over medium heat and cook until warm. You can also microwave it in a microwaveable safe bowl until steaming and heated through.

    Before reheating, you may want to add some extra grated cheese and milk as those ingredients tend to dry up the longer the chile is stored.

    More Tips and Variations

    • Chilaca, Hatch and Pueblo chiles will add the most spice. Anaheims can be spicy, but it all depends on the batch you get.
    • If you have very mild chiles, add 1-2 diced jalapeños for an extra kick.
    • 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.
    • My sister actually discovered this next great tip. Substitute the milk with original, unsweetened almond milk, the chicken broth for vegetable broth, and a few sprinkles of nutritional yeast for the cheese for a great dairy-free and vegan alternative.

    I hope you enjoy!

    PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

    More Roasted Green Chile Recipes

    • Pork Green Chile Stew
    • Roasted Green Chile Guacamole
    • Mushroom and Green Chile Soup with Ground Turkey
    • Grilled Rajas con Papas
    • Roasted Green Chile Pastel de Papa (Shepherd’s Pie)

    Recipe

    Bowl of Chile con queso on red blanket with green chiles on the side

    Chile Verde con Queso (Green Chile with Cheese)

    by Gemma Aguayo-Murphy
    This creamy and cheesy Chile Verde con Queso (green chile with cheese) has amazing flavor, is easy to make, comes together in 20 minutes, and can be served smothered on burritos, as a filling for gorditas, on top of eggs, and so much more.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Mexican
    Servings 6

    Equipment

    • Medium saucepan

    Ingredients
      

    • 1 tablespoon olive oil
    • ¼ diced white onion
    • 1 1 small tomato, diced
    • 1 diced garlic clove
    • 10 roasted, peeled, and diced green chiles (see notes)
    • 1-2 jalapeños (optional)
    • ¼ cup ¼ cup of chicken broth
    • 2 cups milk (see notes for dairy-free substitution)
    • 1 ½ cups shredded Mexican cheese or other white cheese
    • salt and pepper to taste

    Instructions
     

    • Heat the olive oil in a medium saucepan. 
    • Sauté the onion, tomato, and garlic. 
    • Add the diced green chiles and stir to combine. If you have very mild chiles, add 1-2 diced jalapeños during this step for an extra kick.
    • Next, add the milk, salt and pepper to taste, and chicken broth.
    • 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 the shredded cheese.
    • Once the cheese is melted, turn off the heat.
    • Serve.

    Notes

    • My favorite chiles to use for this recipe are chilaca, Anaheim, Hatch, or Pueblo. All four will add not only a delicious flavor, but a great spicy kick, especially Hatch, Pueblo and chilaca. These three are in season in the late summer to early fall, but Anaheim peppers can usually be found year round.
    • You can also use poblano peppers. However, poblanos are mild with a different flavor profile than the others so they won't add any spiciness to the dish.
    • Use a white Mexican cheese that melts well such as asadero, Chihuahua, Oaxaca, or Mexican muenster. If you cannot find these, use Monterey Jack or mozzarella.
    • Substitute the milk for original, unsweetened almond milk, the chicken broth for vegetable broth, and use a few sprinkles of nutritional yeast (based on your preference) instead of the cheese for a dairy-free and vegan version.
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!
    Click on the links below for some of my recommended products from Amazon.

            

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

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    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. Stacie

      December 04, 2022 at 2:15 pm

      5 stars
      Sounds delicious and easy to make. I’m making dinner for my husband’s family tonight, and am adding this for use as a topping on shredded pork. Thank you!

      Reply
      • Gemma

        December 15, 2022 at 12:55 am

        That's wonderful! I hope everyone enjoyed it. Thank you.

        Reply
    2. Sandy

      January 27, 2019 at 9:27 am

      5 stars
      Awesome recipe. Been looking for this recipe since we moved from El Paso, Tx.

      Reply
      • everydaylatina

        January 27, 2019 at 12:33 pm

        Oh good, glad you found it! It's one of my favorites. So cheesy, spicy and delicious.

        Reply
    3. Kimmy Ripley

      December 14, 2018 at 8:17 am

      This looks like the perfecy Mexican dish for me and my daughter. We love anything with beans.

      Reply
      • everydaylatina

        December 14, 2018 at 9:43 am

        I agree, I love beans. This green chile dish is the best thing with beans and flour tortillas.

        Reply
    4. Jennifer Morrison

      December 13, 2018 at 10:45 am

      5 stars
      Chili Verde is my favorite! Actually, it is my entire families favorite, but I never make it. Luckily we have a dear friend and church that regularly makes it for us! I will have to try this recipe.

      Reply
      • everydaylatina

        December 13, 2018 at 12:54 pm

        It's so good! You are lucky to have someone make it for you. This recipe is pretty easy but so good, I hope you give it a try.

        Reply
    5. Ingrid

      December 12, 2018 at 8:39 pm

      I like the seasonings you add to the dish. this must make it delicious.

      Reply
      • everydaylatina

        December 13, 2018 at 12:53 pm

        Thank you! It is very good, whenever I have fresh beans I have to make this to go along with them.

        Reply
    6. Mariela

      November 19, 2018 at 2:01 pm

      Yass!! That looks delicious! & I love cheese with everything! Especially queso fresco! Great post!

      Reply
      • everydaylatina

        November 24, 2018 at 9:05 am

        Agreed, cheese makes everything better!

        Reply
    7. Ashley

      November 10, 2018 at 10:43 am

      5 stars
      Oh my yummy! This looks so delectable and delish!

      Reply
      • everydaylatina

        November 10, 2018 at 2:20 pm

        Thank you. It is one of my favorites, I crave it often.

        Reply
    8. Maria

      November 10, 2018 at 8:35 am

      5 stars
      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!

      Reply
      • everydaylatina

        November 10, 2018 at 2:49 pm

        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!

        Reply
    9. Jen

      November 09, 2018 at 1:21 pm

      I would totally be ready to dig in to this! Looks so flavorful!

      Reply
      • everydaylatina

        November 10, 2018 at 2:48 pm

        Thank you. I love it. It goes great with so many different things and I just love anything that is cheesy.

        Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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