Green Chili Queso Dip

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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  • 2 large poblano chilies
  • 1/2 pound white American cheese, cut into 1/2-inch cubes
  • 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
  • 2 teaspoons cornstarch
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon minced fresh garlic, about 1 medium clove
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon cayenne pepper
  • 5 ounces evaporated milk
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped scallions
  • Kosher salt, to taste


  1. Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed. Place poblanos in the workbowl of food processor fitted with a steel blade and pulse until very finely chopped, stopping to scrape down side of bowl as necessary.

  2. Place cubed cheese in a medium bowl and toss with cornstarch until evenly coated.

  3. Heat oil in a medium saucepan over medium-high heat until shimmering. Stir in garlic, cumin, chipotle chili powder, and cayenne pepper and cook until fragrant, about 30 seconds. Stir in evaporated milk and chopped poblano chilies and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and scallions. Season with salt to taste. Transfer to a bowl and serve immediately.