This green chile queso recipe is surprisingly easy and can be doubled for a quick appetizer when all the familia shows up hungry. I usually have all these simple ingredients on hand so it’s my latest go-to dish for a group.
This creamy cheese dip is topped with extra queso because I’m kind of obsessed with Cotija cheese. Cotija is that white, crumbly cheese many Mexican restaurants sprinkle on top of beans, soups and many other dishes. It’s salty and most often used in moderation to add a delicious finish to a Hispanic recipe.
But, I don’t do moderation (see: my history of running marathons, eating watermelons, etc.). So, I use it generously on any and every Mexican dish I make.
Random Monican fact: I don’t have a good memory of my childhood. My brother will bring up events, friends, games we always played – and I don’t remember most of them?!
But, I do remember making tamales at my Nana’s house every year on Christmas Eve. We’d make a HUGE batch to share with family and friends. So, we’d start early and set up an assembly line around the dining table in her tiny house. The table would be piled high with corn husks and big bowls of masa to spread on them.
Once a corn husk had a layer of masa it would be handed off to someone in the kitchen to be filled with meat or green chile and cheese. Then, my Nana would carefully fold it and place it in her massive pot to be cooked – which would take hours.
So, we’d be hungry and surrounded by ingredients but nothing to eat!
One year we ran out of corn husks and my dad had to run to the store for more. He also picked up freshly made corn tortillas and Cotija cheese when he was out. The tortillas were still warm when he got back and we folded them around pieces of the salty cheese for a much needed snack. It was delicious!
That simple combo is still one of my favorite snacks. So, even though Cotija is often used as a topping (like in this recipe), feel free to get wild with it and use as much as you want!
- 2 Tb. butter made with Real California Milk
- ½ cup diced onions
- 1 cup roasted green chile
- 2 cups Asadero cheese made with Real California Milk
- ½ cup sour cream made with Real California Milk
- ½ cup Cotija cheese made with Real California Milk
- (optional) cilantro
1. Heat a small oven safe skillet or cast iron pan over low and melt butter.
2. Add onion, stir often and cook until translucent.
3. Add green chile, sour cream and cheese, stir often. Cook until the cheese is melted.
4. Top with Cotija cheese and cilantro (optional).
5. Serve immediately with chips or tortillas.
Remember to look for the Real California Milk seal when shopping, so you’ll know that you’re getting authentic products made with sustainably sourced milk from family farms.
And get more recipe inspiration on their site here: Hispanic Recipes made with Real California Milk
This post is in partnership with Real California Milk. All opinions are my own.
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