Okay, let me just start off by saying this Green Chile Queso Sauce is one of my "indulge" recipes. Similar to my Creamy Garlic and Vegetable Pasta. Let me also share a secret...it is OKAY to indulge sometimes :).
During this stay-at-home time, we didn't order much just to take extra precautions. One thing Rajan was craving was Chuy's Boom Boom sauce. Now, I've never had their boom boom sauce (a picky vegetarian that only eats certain cheeses with non-animal rennet). So I have no idea what it tastes like but I do believe this sauce is absolutely amazing. I'd like to thank Chuy's for inspiring this cheesy deliciousness created in my home :).
Ingredients for Green Chile Queso Sauce:
- Butter and Flour: To thicken the sauce. I use this to add creaminess to many of my sauces.
- Vegetables and herbs: I finely chopped up onions, bell peppers, green onions, garlic, and cilantro in my handy dandy chopper as I did in the Vegetarian Mexican Casserole.
- Seasoning: Cumin, paprika, and salt.
- Dairy: Milk and cheese! I use Tillamook Cheese (not sponsored...I just love their cheese and have used it forever!). They use a vegetarian-friendly rennet. Really important to not use pre-shredded cheese here. I would cut this into cubes or freshly shred the cheese before adding it to the sauce. This will avoid any stringy clumps in your queso. I am hoping to create a vegan version of this recipe really soon so keep an eye out for it!
- Fire Roasted Diced Green Chiles: For a little heat! I used canned.
- Tomatillos: So, Chuy's boom boom sauce says it uses green chiles, tomatillos, green onions & cilantro. When I originally made this recipe, I didn't have all the ingredients so I used 1 cup of green chili enchilada sauce and it tasted great as a substitute.
I loved eating this sauce topped over enchiladas and as a dip. You can use it with any of your favorite Tex-Mex-inspired dishes!
If you loved this Green Chile Queso recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
Green Chile Queso Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- ½ yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 2 medium tomatillos, blended
- 4 oz can fire roasted diced green chiles
- ½ orange or red bell pepper
- 3 green onion stems
- ½ cup cilantro
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 2 cups milk; I used 1% milk
- 2 cups freshly shredded cheddar cheese
- ½ teaspoon salt, + more to taste
- splash of Chalula or your favorite hot sauce
- In a chopper or food processor, blend the tomatillos and set aside. Then, blend the bell pepper, green onions, and cilantro. Set aside.
- In a medium skillet, melt the butter at medium heat.
- Add the onions and garlic and saute until the onions become translucent. Add the tomatillos and canned green chiles. Cook and allow the liquid to evaporate for 2-3 minutes. Then add the blended bell peppers, green onions, and cilantro and saute for about 5 minutes.
- Add the cumin and paprika. Then add the flour and combine it well with the vegetables. You will see the mixture get clumpy. Cook for 1-2 minutes.
- Turn your heat to low and slowly pour the milk (½ cup at a time) while whisking to eliminate any lumps.
- Add in the freshly shredded cheese. Let the sauce simmer on low heat to thicken for about 4-5 minutes.
- Serve with chips as a dip or top it over your favorite Tex-Mex dish!
- I used a chopper to finely cut the vegetables. You are welcome to leave them chunkier, this will result in a chunky queso.
- Freshly shredded cheese, cheese slices, or cubed cheese is highly recommended for this recipe. Pre-shredded cheese will result in stringy clumps and a different texture.
- The green chili enchilada sauce is what really makes this recipe! You are more than welcome to omit this for a regular queso as well.
- If you make the queso in advance, it may thicken slightly by serving time. Just warm it up on the stove and add milk 1 tablespoon at a time until you reach your desired consistency.