Creamy Green Chili Queso Blanco

There is no doubt that queso is a superior tortilla chip dip. It is creamy and very cheesy. I am definitely someone who orders queso whenever it is available! To help celebrate Cinco De Mayo, here is a delicious queso recipe! The best part of this is that it is only a 1 pan recipe!

This recipe is for anyone who loves cheese dips and flavorful recipes that are easy and quick. First, the biggest part of this dip is the cheese selection. I never use just one cheese and I like to have a blend of flavor. For this recipe we will be using 3 types of white cheeses.

I used Oaxaca, Pepper Jack, and White Cheddar. Oaxaca is a deliciously soft white cheese that is mild, but has a creamy texture. If you do not have access to Oaxaca (it is more of a specialty item) then use mozzarella. It is very similar. Head over to your local Mexican Market for the best, fresh Oaxaca.

Queso Time

In a skillet on medium to high heat, place your halved and de-seeded poblano peppers into the skillet. We are going to cook these down until the skin is charred and the pepper is soft. Do not worry if the skin becomes burned. That is what we are going for. We will be removing the skin later, but the burned part adds a level of flavor.

Once your peppers are done cooking, place them in a plastic or ziplock bag for about 10 minutes. This will help steam the pepper skin and make it easy to peel off.

Mean while, in the same skillet, add 1 tbsp of butter and your garlic and onion. Sauté until fragrant about 1 minute. Next, add your seasonings. We are using 1 tsp of each: salt, pepper, onion powder, garlic powder, cumin, red pepper flake, coriander, paprika, cayenne, and paprika.

Mix in your seasonings until well combined. Add 1 small can of diced mild green chiles. Next, toss in 1/4 cup of diced pickled jalapeños. Lastly, add in your diced poblano peppers. This recipe is pretty mild, but if you are concerned about spice, remove the jalapeños.

Once your peppers are cooked down, add 1 can of evaporated milk. Then we are going to add our cheese. Grate each cheese to have about 1 1/2 cups of each. You want about 4-5 cups of cheese. This will thicken our cheese perfectly.

Add in your cheese a little at a time until it is thick. Pour into a bowl and serve with tortilla chips. I garnished my queso with pico (tomato, onion, and cilantro), pickled red onion, and micro greens.