Creamy, delicious, and fresh Green Chile Skillet Queso is full of flavor in just one skillet- and so easy to make with real, fresh cheese for a stretchy, addictive dip!
One of my favorite recipes ever is my green chile queso- we literally call it crack dip in our house because it is so addictive. My go-to recipe includes velveeta- which really only barely counts as cheese. It’s super delicious, but in addition to being loaded with calories (like any good dip should be), it is full of processed ingredients. I wanted to make something fresh, with more developed flavor and lots of ooey, gooey stretchy cheese just like a restaurant would serve.
This Green Chile Skillet Queso is one of my favorite new recipes- and it was so incredibly easy. I don’t know if we will ever go back to the processed stuff again!
I know a lot of people shy away from making their own cheese dip because real cheese can respond funny when heated. It can get too oily, separate, or go lumpy- not the perfect texture you want from a cheese dip. I found the perfect cheeses (I love Cacique USA cheese- their Mexican style cheese is super affordable and really easy to find- I find them in the specialty dairy section in my grocery store)- be sure to pay attention to the type of cheese you buy- as you need a part skim melting cheese to make this taste right and have the ideal texture. I do also like to mix in some crumbly queso fresco for a bit of zip- and I crumble it over the top as well.
This queso isn’t just delicious- it is really pretty when served in a platter and topped with garnishes. I just serve it in the skillet I cook it in- no need to dirty a dish!
This is the perfect appetizer for super bowl parties, tailgating, or other group events. I hope you love it as much as I do!
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cups hatch green chile sauce
- 1 Oaxca Cheese, package Cacique USA
- 1/2 cup queso fresco, divided in half
- 1 to mato, diced
- cilantro, green onions, diced
- In a large, heavy cast iron skillet, heat olive oil.
- Add diced onion and cook until browned- about 10 minutes.
- Add in green chile (be careful so it doesnt bubble up and spill over)
- Stir well.
- Tear oaxca cheese into chunks and add to green chile and onions.
- Stir to melt cheese, make sure to mix well.
- Add in one half of the queso fresco.
- When all cheese is melted, and the dip looks evenly mixed, remove from heat.
- Top with second half of queso fresco, tomato, cilantro and green onions.
- Serve with chips, celery, vegetables, and enjoy!
Amount Per Serving: Calories: 47 Saturated Fat: 1g Cholesterol: 4mg Sodium: 46mg Carbohydrates: 1g Protein: 1g