Green Chile Queso

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Serves: 4-6 servings

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 green chiles
1/2 teaspoon salt
1/4 teaspoon ground cumin
pinch of cayenne pepper
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
Garnish with additional green chiles, chopped cilantro, and green onions if desired
Serve with tortilla chips


In a small skillet, melt butter over medium high heat. Add garlic and stir, cooking for 1-2 minutes. Sprinkle flour over the melted butter, and whisk to make a paste. Cook for 1-2 minutes, and then slowly whisk in the milk. Add green chiles, salt, and cumin. Allow to come to a gentle boil, whisking frequently, until slightly thickened.

Turn heat to low. Add the cheese, and stir until smooth. Garnish and serve with chips.

Slightly adapted from