Patrick Oconnell
Green chilis are a versatile ingredient that can be used in a variety of dishes, from casseroles to dips and even stuffed chicken breasts. When it comes to cheese, the options are equally diverse. A creamy, spicy, and cheesy Mexican classic, Chile Verde con Queso, features roasted green chilis mixed with tomato, onion, garlic, milk, and cheese. This dish can be served as a side, topping, filling, or dip. For a similar dish, Green Chile Pimento Cheese, extra sharp cheddar cheese, pepper jack cheese, pimento, onion, green chile peppers, Worcestershire sauce, and mayonnaise are combined. Alternatively, a simple dip can be made with butter, garlic, flour, milk, roasted green chilis, cumin, cayenne pepper, and shredded Monterey Jack and Cheddar cheeses. For a heartier option, a casserole can be made with layers of green chilis, shredded cheddar cheese, and a mixture of milk and eggs. Finally, for a creative main course, green chilis and shredded pepper jack cheese can be stuffed into chicken breasts and baked until the cheese is melted and lightly browned.
| Characteristics | Values |
|---|---|
| Cheese type | Pepperjack, Cheddar, Monterey Jack, Mozzarella, Asadero, Oaxaca, Chihuahua, Mexican Muenster |
| Other ingredients | Eggs, chicken, milk, garlic, onion, chicken broth, salt, pepper, cumin, cayenne pepper, flour, butter, mayonnaise, pimento, Worcestershire sauce |
| Dish type | Casserole, dip, sandwich, chicken, rice |
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What You'll Learn
Green Chile Casserole
A comforting and creamy dish, Green Chile Casserole is a simple and versatile recipe that can be enjoyed at any time of the day. It is especially popular in New Mexico, where the smell of freshly roasted green chiles is a common occurrence. This casserole is perfect for those who enjoy a spicy kick in their food, but it can also be adapted to suit milder tastes.
Ingredients
- Green chiles (fresh, roasted, or canned)
- Cheese (cheddar, Monterey Jack, or a blend)
- Eggs
- Milk
- Salt and pepper
- Onion
- Garlic
- Meat (optional: ground beef, cooked chicken, or cooked turkey)
- Tortillas (corn or flour)
- Spices and seasonings (oregano, garlic powder, fajita seasoning)
- Butter or cooking spray
Method
Preheat your oven to 350°F (175°C). Grease a baking dish—an 8x12-inch or 9x13-inch dish works well for this recipe.
If you're using meat, brown it in a skillet with onions and any desired seasonings. For a vegetarian option, you can sauté onions and garlic in butter as a base layer of flavor.
In a separate bowl, whisk together milk and eggs. Season this mixture with salt and pepper.
Now it's time to layer your casserole! Start by lining the bottom of your dish with green chiles. Sprinkle with shredded cheese. Repeat these layers, ending with a layer of cheese. If you're including meat, create layers of meat and cheese, or spread the meat mixture over tortillas.
Finally, pour the egg and milk mixture over the layers.
Bake your casserole for 25 to 30 minutes, or until the filling is set. Let it stand for 5 to 10 minutes before serving.
Tips and Variations
- For a spicier kick, add jalapeños or use hotter varieties of green chiles.
- If you prefer a milder flavor, omit the jalapeños and use poblano peppers or canned green chiles.
- You can also add other ingredients like black beans, corn, or sliced black olives.
- For a heartier casserole, increase the amount of meat or use more tortillas.
- To make it creamier, include a can of cream of chicken soup in your recipe.
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Green Chile Pimento Cheese
A twist on the Southern classic, Green Chile Pimento Cheese is a delicious blend of pimentos, green chiles, and not one, not two, but three types of cheese. This cheesy treat is perfect as a party snack, spread on crackers, or even as a burger topper.
Ingredients
- Hatch Chiles: Fresh hatch chiles are only available for a short time in August. If you can't get your hands on them, a can of drained diced green chiles will work.
- Pimentos: Make sure they are well-drained.
- Pepper Jack Cheese: For that extra southwestern kick.
- Sharp Cheddar Cheese: The sharpness adds an extra bite to the blend.
- Cream Cheese: Softened beforehand for easier mixing.
- Mayonnaise: This helps to make the mixture more spreadable.
- Granulated Garlic: You can substitute this with garlic powder.
- Black Pepper: Just a couple of grinds of fresh cracked black pepper will do.
Method
- Use a hand mixer to blend the cream cheese and mayonnaise until smooth.
- Fold in the remaining ingredients. Make sure your pimentos and green chiles are well-drained.
- Cover and chill for at least an hour. The longer it sits, the better the flavours will blend.
Once it's ready, spread it on crackers, bread, or use it to top your burger. You could even try making a grilled cheese with it!
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Green Chili and Cheese Chicken
This is a super-easy weeknight recipe with Mexican flair. It is a simple no-fuss, no-stress, no-think weekday dinner that is so good your family and friends will beg you to make it all the time.
Ingredients for 4 servings:
- 4 boneless, skinless chicken breasts
- 1 ½ cups shredded pepper jack cheese
- 1 (4-ounce) can diced green chile peppers, drained
- 1 tablespoon dry fajita seasoning
- Cooking spray
Optional ingredients:
- Rice
- Beans
- Cilantro
- Tortillas
Method:
Preheat the oven to 350°F (175°C). Coat a 9-inch square baking dish (or similar size) with cooking spray.
Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies into each pocket. Close and secure with a toothpick so that the cheese does not escape while in the oven.
Place the stuffed chicken into the baking dish. Season with fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and the cheese is melted and lightly browned.
Serving Suggestions:
This dish is great served with Spanish rice, refried beans, and warm tortillas. You can also serve it with cilantro lime rice or all by itself.
Tips:
- You can use either chicken thighs or chicken breasts depending on personal preference. Chicken thighs are darker meat and therefore inherently juicier and harder to overcook. Chicken breasts are leaner than chicken thighs but can dry out if overcooked.
- You can use Monterey Jack or Mexican cheese.
- Add a dash or two of cumin for some extra spice and flavor.
- You can slice or shred this chicken for tacos, burritos, or taco salad.
- This dish can be frozen cooked or uncooked.
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Chile Verde con Queso
Ingredients:
- 1/4 white onion, diced
- 1 small tomato, diced
- 1 diced clove of garlic
- 10 roasted, peeled, and diced green chiles (Anaheim, Pueblo, or Hatch)
- 1-2 jalapeños (optional)
- 1/4 cup of chicken broth
- 2 cups of milk (see notes for dairy-free substitution)
- 1 1/2 cups of shredded Mexican cheese (such as asadero, Oaxaca, Chihuahua, or Mexican muenster)
- 1/4 teaspoon of Kosher salt (plus more to taste)
- 1/4 teaspoon of ground black pepper (plus more to taste)
Method:
- Heat some olive oil in a medium saucepan.
- Sauté the onion, tomato, and garlic.
- Add the diced green chiles and stir to combine. If you want to add some spice, include 1-2 diced jalapeños at this step.
- Next, add the milk, salt, pepper, and chicken broth.
- Let the mixture boil for 3-5 minutes. Watch the pot carefully, as the milk may cause it to overflow.
- Taste and adjust the seasoning as needed.
- Finally, add in the shredded cheese. Once the cheese is melted, turn off the heat and serve.
Tips:
- For a dairy-free/vegan version: substitute the milk with original, unsweetened almond milk, the chicken broth with vegetable broth, and use a few sprinkles of nutritional yeast instead of the cheese.
- For more spice, add 1-2 diced jalapeños or serrano peppers.
- Hatch and Pueblo chiles will add the most spice.
- Anaheim chiles can be spicy, but it depends on the batch.
- If you cannot find Mexican cheese, you can use Monterey Jack or mozzarella.
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Green Chile Queso
Ingredients:
- 2 tablespoons butter
- 2-3 garlic cloves, pressed through a garlic press
- 2 tablespoons all-purpose flour
- 1 cup whole milk (plus more if needed for thinning)
- 1/2 cup roasted, chopped, Hatch green chiles
- 1/4 teaspoon ground cumin
- A pinch of cayenne pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- Additional green chiles, chopped cilantro, and green onions for garnish (optional)
- Serve with tortilla chips
Method:
- In a small skillet, melt the butter over medium-high heat.
- Add the garlic and stir, cooking for 1-2 minutes.
- Sprinkle the flour over the melted butter and whisk to make a paste. Cook for 1-2 minutes.
- Slowly whisk in the milk.
- Add the green chiles, salt, and cumin. Allow to come to a gentle boil, whisking frequently, until slightly thickened.
- Turn the heat to low. Add the cheese and stir until smooth.
- Garnish and serve with tortilla chips.
Tips:
- You can use jalapeños instead of green chiles.
- You can use a crockpot to keep the dip warm, but make sure it's not too shallow or the dip might burn.
- You can use goat cheese instead of Monterey Jack and Cheddar.
- You can use olive oil instead of butter.
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Frequently asked questions
Cheddar cheese is a good option for a green chili and cheese casserole.
Preheat the oven to 350 degrees Fahrenheit. Cut a pocket into 4 boneless, skinless chicken breasts and stuff each with 1/4 cup of shredded pepperjack cheese and 1 tablespoon of diced green chile peppers. Secure with a toothpick and place in a baking dish. Sprinkle the remaining cheese and chilies over the chicken and season with fajita seasoning. Bake for 30 minutes.
Chile con Queso is a Mexican dish that consists of roasted green chiles mixed with tomato, onion, garlic, milk, and cheese. It is often served as an appetizer, side dish, or filling.
