Gary’s Green Chile Queso Blanco
With Christmas around the corner, I thought I would share one of my favorite appetizers, Gary’s Green Chile Queso Blanco. Gary is my dad and this queso is amazing and addicting. This queso was inspired by the queso at one of my family’s favorite Mexican restaurants. This queso is full of cheesy goodness and spicy green chile.
Why green chile? Well here in New Mexico, we are kind of famous for our green chile. And this queso blanco is one of the best ways to highlight not only our amazing Hatch green chile, but also our creamy cheese. You might not know this, but New Mexico has the world’s largest cheese plant.
So this recipe is the perfect Southwest queso. I hope y’all enjoy it as much as we do.
**A couple of notes
For the sausage, feel free to use the spice level you are comfortable with. I recommend hot sausage, but you could also use mild sausage.
Same with the green chile, if you want the queso more mild use a mild or medium spicy green chile. In our family the spicier the better.
You do not have to add the tortilla strips. My dad has actually stopped adding the tortillas. I still like to add them sometimes. Choice is yours.
Finally, if you are cooking for a crowd, double the recipe and use a large crockpot.
Udderly cheesy,
New Mexico Milkmaid
Gary's Green Chile Queso Blanco
Ingredients
- 6oz Green Chile (You can use fresh green chile if you have it. Otherwise frozen green chile will work great. And pick the temperature of the chile based on your taste preferences. We used medium. You can also add more to make it hotter!)
- 6oz shredded pepper jack cheese
- 12oz cream cheese
- 6oz hot sausage (Cooked and drain extra grease.)
- 1 cup heavy whipping cream (You can also you half and half)
- 1 flour tortilla (**For a gluten-free option use a corn tortilla)
Instructions
- Plug in a small crockpot to medium heat. If you are using frozen green chile, be sure to defrost the chile and drain off the extra liquid before putting it into the crockpot.
- Combine the green chile, cream cheese, shredded pepper jack cheese, whipping cream, and cooked sausage into the crockpot. Make sure the sausage is crumbled up into small pieces.
- Cut your tortilla into small bite-sized squares and add those to the crockpot as well. Stir frequently until all the cheese is melted and the ingredients are well combined.
- You can serve immediately with tortilla chips. If you are making ahead, store the queso in an airtight container in the refrigerator.
- When you are ready to serve, heat the queso in the crockpot and serve hot.
- This appetizer will serve 6-8 people. If you want to make it for a larger crowd, double the recipe and use a standard size crockpot.
Notes:
*To make for a larger group, double the recipe and use a large crockpot.
**You do not have to add tortillas.
