Gluten Free Green Chile Queso

Total time25 min

Prep time10 min

Cook time15 min

4.6

(8)

Warm, melty, and loaded with smoky green chile flavor, this queso is the kind of dip that disappears before you even sit down. A combination of freshly grated Monterey Jack and sharp cheddar gives it serious depth, while diced green chiles, cumin, and smoked paprika layer in just enough heat and complexity to keep everyone coming back for more. A squeeze of fresh lime juice at the end brightens the whole thing up in the best way. The thickening trick here is cornstarch whisked into whole milk — no flour, no roux, just a smooth, naturally gluten-free base that comes together in minutes. Store-bought queso dips can be a minefield of hidden thickeners and starch fillers, so making it from scratch puts you fully in control of every ingredient. It serves six and comes together in one saucepan, which means cleanup is as easy as the cooking. Scoop it up with certified gluten-free tortilla chips and finish with a handful of fresh cilantro for a party-ready dip that nobody will believe is this simple.

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Ingredients

6 servings

1 tbsp unsalted butter
½ cup white onion, finely diced
2 cloves garlic, minced
1 can (4 oz) diced green chiles, drained
1 tbsp cornstarch
1 cup whole milk
½ cup heavy cream
8 oz monterey jack cheese, freshly grated
4 oz sharp cheddar cheese, freshly grated
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp salt, or to taste
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, chopped (optional)
gluten free tortilla chips, for serving (optional)

Instructions

1
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Stir in the drained green chiles and cook for 1 minute, until heated through.

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