Cheese And Salsa Verde: Perfect Pairing For A Snack

Salsa verde is a versatile sauce that can be used as a dip, topping, or filling. When it comes to cheese, there are many options that pair well with salsa verde, including cream cheese, Monterey Jack, mozzarella, cheddar, and more. For a spicier kick, you can add jalapenos or keep some of the seeds in. The creaminess of the cheese blends perfectly with the tangy and slightly spicy notes of the salsa verde, making it a delicious appetizer or snack for any occasion.

Salsa verde queso dip

Ingredients

• 2 poblano peppers
• 2 tablespoons of butter
• 1 diced yellow onion
• 4 cloves of minced garlic
• 8 ounces of cubed cream cheese
• 1 cup of whole milk
• 1 cup of salsa verde
• 8 ounces of cubed Monterey jack cheese
• 8 ounces of cubed pepper jack cheese

Optional Ingredients

• Diced tomatoes
• Jalapenos
• Chorizo
• Crispy bacon bits

Method

• Roast the poblano peppers under the broiler for 5 minutes on each side until the skin is blackened and blistered. Remove from the oven, cover with foil, and allow to steam for about 5 minutes. Peel and discard the skin, scoop out the stem, ribs, and seeds, and dice the peppers.
• Melt the butter in a large skillet over medium heat. Add the onion and cook for 6-8 minutes until softened. Add the garlic and cook for an additional 30 seconds.
• Reduce the heat to medium-low and add the milk and cream cheese. Stir continuously until the cream cheese has fully melted.
• Stir in the salsa verde until fully combined.
• Add the cheese a handful at a time, stirring continuously until fully melted and combined.
• Stir in the diced roasted poblano peppers, remove from the heat, and serve immediately with tortilla chips.

Tips

• You can adjust the consistency of the dip by adding or reducing the amount of milk.
• To make this dip in a slow cooker, prepare the poblano peppers, onions, and garlic as directed, then add all the ingredients to the slow cooker and cook on low for 2 hours, stirring occasionally.
• To store, transfer the dip to an airtight container and refrigerate for up to 1 week.
• To reheat, pour the dip into a saucepan and warm over medium heat, adding a splash of milk if needed to adjust the consistency.

Salsa verde white queso dip

Ingredients

• Butter
• Onion
• Garlic
• Sea Salt
• Heavy Cream
• Cream Cheese
• Shredded Monterey Jack Cheese
• Shredded Mozzarella Cheese
• Salsa Verde

Optional Ingredients

• Jalapeno Pepper
• Cilantro
• Pickled Jalapenos
• Red Pepper Flakes

Instructions

• Melt the butter in a large skillet or heavy pan over medium heat.
• Saute the onions, jalapeno peppers (if using), and garlic until slightly soft.
• Stir in the sea salt.
• Whisk in the heavy cream and heat until it starts to bubble.
• Remove from heat and stir in the cream cheese until melted.
• Gradually add the shredded cheese and whisk until melted.
• Return the skillet to the heat and cook on medium until warm.
• Serve immediately with tortilla chips, or pour into a slow cooker and keep warm until ready to serve.

Tips

• If you are serving this dip for a party or tailgating, it keeps nice and warm in a small Crock-Pot.
• Keep the Crock-Pot setting on warm so that it heats evenly and doesn't boil.
• The dip stays warm for at least a couple of hours this way, so it’s perfect for entertaining.

Chilli verde con queso

Ingredients

• 1/4 white onion, diced
• 1 small tomato, diced
• 1 diced clove of garlic
• 10 roasted, peeled, and diced green chillies (Anaheim, Pueblo or Hatch)
• 1-2 jalapenos (optional)
• 1/4 cup chicken broth
• 2 cups milk (see notes for dairy-free substitution)
• 1 1/2 cups shredded Mexican cheese (e.g. asadero, Oaxaca, Chihuahua, or Mexican munster)
• 1/4 teaspoon of kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste

Method

Heat olive oil in a medium saucepan and sauté the onion, tomato, and garlic. Add the diced green chillies and stir to combine. If your chillies are very mild, add 1-2 diced jalapenos for an extra kick. Next, add the milk, salt, pepper, and chicken broth. Let everything boil for 3-5 minutes, being careful not to let the mixture overflow. Taste and adjust seasoning as needed. Finally, add in the shredded cheese. Once the cheese is melted, turn off the heat and serve.

Serving suggestions

Salsa verde with Monterey Jack cheese

Salsa Verde White Queso Dip

For a delicious and easy appetizer, you can make a salsa verde white queso dip with Monterey Jack cheese. This dip is perfect for game day or any party and can be served warm in a Crock-Pot. Here's a simple recipe:

Ingredients:

• 3 tablespoons butter
• 1 cup chopped white onion
• 2 cloves minced garlic
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon sea salt
• ½ cup salsa verde
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup shredded mozzarella cheese

Instructions:

• Melt the butter in a large cast-iron skillet or heavy pan over medium heat.
• Sauté the onions, jalapeno peppers, and garlic until slightly soft.
• Stir in the sea salt.
• Whisk in the heavy cream and heat until it starts to bubble.
• Remove from heat and stir in the cream cheese until melted.
• Gradually add the shredded Monterey Jack and mozzarella cheeses, whisking until melted.
• Return the skillet to medium heat and cook until warm.
• Serve immediately with tortilla chips, or pour into a slow cooker to keep warm for a party.

Chile Verde con Queso

Another option is to make a Mexican classic called Chile Verde con Queso, which translates to chili (or chile) with cheese. This dish is creamy, cheesy, and spicy, and it's very versatile. You can serve it as a side, topping, filling, or dip. Here's a recipe that includes Monterey Jack cheese:

Ingredients:

• ¼ white onion, diced
• 1 small tomato, diced
• 1 clove garlic, diced
• 10 roasted, peeled, and diced green chiles (Anaheim, Pueblo, or Hatch)
• ¼ cup chicken broth
• 2 cups milk (or almond milk for a dairy-free option)
• 1 ½ cups shredded Mexican cheese (such as asadero, Oaxaca, Chihuahua, or Mexican muenster)
• If you can't find these cheeses, use 1 ½ cups Monterey Jack cheese
• ¼ teaspoon Kosher salt, plus more to taste
• ¼ teaspoon ground black pepper, plus more to taste

Instructions:

• Heat olive oil in a medium saucepan.
• Sauté the onion, tomato, and garlic.
• Add the diced green chiles and stir to combine.
• Add the milk, salt, pepper, and chicken broth.
• Let the mixture boil for 3-5 minutes, being careful not to let it overflow.
• Taste and adjust seasoning as needed.
• Finally, add in the shredded cheese and stir until melted.
• Serve warm as a side, topping, filling, or dip.

Monterey Jack Salsa

If you're looking for a unique salsa recipe, you can try making a Monterey Jack salsa that combines the cheese with other fresh ingredients. This salsa is great with tortilla chips and even tastes better the second day! Here's a simple recipe:

Ingredients:

• 2 cups shredded Monterey Jack cheese
• 4-5 green onions, chopped
• 1 avocado, peeled, pitted, and diced
• ¼ cup chopped fresh cilantro
• 1 (4 ounce) can diced green chiles
• 1 (6 ounce) can chopped black olives
• 1 cup zesty Italian dressing
• 1 teaspoon monosodium glutamate (MSG)

Instructions:

• In a medium bowl, mix together all the ingredients.
• Serve with tortilla chips and enjoy!

Salsa verde with cheddar cheese

Salsa Verde White Queso Dip

For a tasty appetizer or game day treat, try making a salsa verde white queso dip. This dip combines the spiciness of salsa verde with the creaminess of cheddar cheese, resulting in a flavourful and indulgent snack. To make this dip, you'll need:

• Butter
• Onion
• Garlic
• Jalapeno pepper
• Salt
• Salsa verde
• Heavy cream
• Cream cheese
• Cheddar cheese
• Optional spices: cumin, chili powder

Simply sauté the onions, jalapenos, and garlic in butter, add the salsa verde and cream, then stir in the cheeses until melted. Serve warm with tortilla chips for dipping.

Chile Verde con Queso

For an authentic Mexican dish, try Chile Verde con Queso, which translates to chili (or chile) with cheese. This dish combines roasted green chiles, tomato, onion, garlic, milk, and cheddar cheese for a creamy and spicy treat. Here's how you can make it:

• Roast, peel, and dice green chiles such as Anaheim, Pueblo, or Hatch.
• Sauté diced onion, tomato, and garlic in a pot.
• Add the diced green chiles, milk, chicken broth, salt, and pepper to the pot.
• Bring the mixture to a boil and simmer for a few minutes.
• Add shredded cheddar cheese to the pot and stir until melted.
• Serve as a dip with tortilla chips, or use it as a topping for burritos or gorditas.

Other Ways to Enjoy Salsa Verde with Cheddar Cheese

Salsa verde and cheddar cheese can also be combined in a variety of other dishes, such as:

• Burrito bowls: Layer rice, beans, salsa verde, and shredded cheddar cheese in a bowl for a tasty and filling meal.
• Quesadillas: Fill a flour tortilla with salsa verde, cheddar cheese, and your choice of meat or vegetables, then grill until the cheese is melted.
• Nachos: Spread tortilla chips on a baking sheet, top with salsa verde and shredded cheddar cheese, and bake until the cheese is melted.
• Tacos: Use salsa verde as a topping for your tacos, along with shredded cheddar cheese and your choice of other toppings.

Feel free to experiment with different types of cheddar cheese, such as mild, medium, or sharp, to find the flavour that best suits your taste. Enjoy exploring the versatility of salsa verde and cheddar cheese in your culinary creations!

Frequently asked questions