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 in 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 (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 that was created in my home :).
Here's what I used in my 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 like I did in the Vegetarian Mexican Casserole.
- Seasoning: Taco seasoning (and salt if you prefer).
- 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 in cubes or freshly shred the cheese before adding 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!
- Green Chili Enchilada Sauce: So, the Chuy's boom boom sauce says it uses green chiles, tomatillos, green onions & cilantro. But I really didn't have ALL those ingredients. What I DID have was some green chili enchilada sauce in my pantry and that's what did the trick!
I loved eating this sauce topped over enchiladas and as a dip. You can use it with any of your favorite Mexican dishes!
I hope you love this recipe as much as we did! Don't forget to share your feedback in the comments 🙂 .
Green Chile Queso Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup onions; finely chopped
- ½ cup bell pepper; finely chopped
- 2 cloves garlic; minced
- 3 green onion stems; ~½ cup, finely chopped
- ½ cup cilantro; finely chopped
- 3 teaspoons taco seasoning
- 2 cups milk; I used 1% milk
- 2 cups freshly shredded cheddar cheese
- 1 cup green chile enchilada sauce
- salt to taste
- In a medium skillet, melt the butter.
- Add the onions and garlic and saute until onions become translucent. Add the bell peppers, green onions, and cilantro and saute for 1-2 minutes. Add the taco seasoning.
- Add the flour and combine well with the vegetables. You will see the mixture getting clumpy. Cook until it turns slightly brown.
- Slowly pour the milk ½ cup at a time while whisking to eliminate any lumps.
- Turn your stove to low heat and add in the freshly shredded cheese. Let the sauce simmer on low heat to thicken.
- Add the green chili enchilada sauce at the end and combine well.
- Serve with chips or top it over your favorite Mexican 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.