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In a medium saucepan, combine the sliced white American cheese, butter, and 1/4 cup of milk.
Place the saucepan over low heat. Gently melt the ingredients, stirring periodically with a whisk or rubber spatula to prevent the cheese from sticking or scorching to the bottom of the pan. Continue until the cheese and butter have fully melted into a smooth, creamy base.

Once the cheese mixture is smooth, incorporate the seasonings: cumin, garlic powder, and cayenne pepper.

Stir the mixture well to ensure the spices are evenly distributed throughout the cheese sauce.
If the queso appears too thick, add a small splash of additional milk (1-2 tablespoons at a time) and stir until it reaches your desired creamy, dippable consistency.

Finally, add the undrained can of Hatch green chilies to the queso.

Stir until the green chilies are thoroughly mixed in and the dip is heated through.

Serve the hot, creamy queso immediately with your favorite tortilla chips and a side of salsa.


In a medium saucepan, combine the sliced white American cheese, butter, and 1/4 cup of milk.
Place the saucepan over low heat. Gently melt the ingredients, stirring periodically with a whisk or rubber spatula to prevent the cheese from sticking or scorching to the bottom of the pan. Continue until the cheese and butter have fully melted into a smooth, creamy base.

Once the cheese mixture is smooth, incorporate the seasonings: cumin, garlic powder, and cayenne pepper.

Stir the mixture well to ensure the spices are evenly distributed throughout the cheese sauce.
If the queso appears too thick, add a small splash of additional milk (1-2 tablespoons at a time) and stir until it reaches your desired creamy, dippable consistency.

Finally, add the undrained can of Hatch green chilies to the queso.

Stir until the green chilies are thoroughly mixed in and the dip is heated through.

Serve the hot, creamy queso immediately with your favorite tortilla chips and a side of salsa.
