With Superbowl Sunday just around the corner, I wanted to share one of my favorite family recipes with you all. It is packed full of lots of amazing dairy products. And here in New Mexico, nothing goes together better than cheese and green chile. It is Gary’s Green Chile Queso Blanco. Gary is my dad! And he is a pretty awesome cook. (Hopefully he will let me share some more of his recipes!) I want to warn you…. this queso is addicting!! And even better than that, it is really easy to make. This is a great appetizer to make ahead. Then you dont have to spend all morning before the game prepping all your appetizers.
Gary’s Green Chile Queso Blanco
- 6oz Green Chile (You can use fresh green chile if you have it. Otherwise frozen green chile will work great. And pick the temperature of the chile based on your taste preferences. We used medium. You can also add more to make it hotter!)
- 6oz shredded pepper jack cheese
- 12oz cream cheese
- 6oz hot sausage (Cooked and drain extra grease.)
- 1 cup heavy whipping cream (You can also you half and half)
- 1 flour tortilla (**For a gluten free option use a corn tortilla)
Plug in a small crockpot to medium heat. If you are using frozen green chile, be sure to defrost the chile and drain off the extra liquid before putting it into the crock pot. Combine the green chile, cream cheese, shredded pepper jack cheese, whipping cream and cooked sausage into the crockpot. Make sure the sausage is crumbled up into small pieces. Cut your tortilla into small bite-sized squares and add those to the crock pot as well. Stir frequently until all the cheese is melted and the ingredients are well combined. You can serve immediately with tortilla chips. If you are making ahead, store the queso in an air tight container in the refrigerator. When you are ready to serve, heat the queso in the crockpot and serve hot.
This appetizer will serve 6-8 people. If you want to make it for a larger crowd, double the recipe and use a standard size crockpot.
Enjoy! I hope your family loves this dairy good recipe as much as we do!
Udderly in love with dairy,
New Mexico Milkmaid