Chile Verde con Queso (Green Chile with Cheese)

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tablespoon oil

1/4 white onion, diced

1 small tomato, diced

1 diced garlic clove

10 roasted, peeled, and diced green chiles (Anaheim, Pueblo or Hatch)

1-2 jalapeños (optional)

1/4 cup 1/4 cup of chicken broth

2 cups milk (see notes for dairy-free substitution)

1 1/2 cups shredded Mexican cheese (such as asadero, Oaxaca, Chihuahua, or Mexican muenster)

1/4 teaspoon Kosher salt (plus more to taste)

1/4 teaspoon ground black pepper (plus more to taste)

Directions

Heat the olive oil in a medium saucepan.

Sauté the onion, tomato, and garlic.

Add the diced green chiles and stir to combine. If you have very mild chiles, add 1-2 diced jalapeños during this step for an extra kick.

Next, add the milk, salt, pepper, and chicken broth.

Let everything boil for 3-5 minutes. Watch the pot carefully because if the milk boils too rapidly it will overflow.

Taste and adjust seasoning as needed.

Finally, add in the shredded cheese.

Once the cheese is melted, turn off the heat.

Serve.

Nutrition

• Calories: 200 kcal
• Total Fat: 13.16 g
• Saturated Fat: 9.4 g
• Cholesterol: 29 mg
• Sodium: 297 mg
• Total Carbohydrate: 11.36 g
• Dietary Fiber: 1.9 g
• Total Sugars: 8 g
• Protein: 10.78 g