Green Chile Tequila Queso Dip
A smooth, melty green chile queso loaded with crisped green chile tequila salami — the warm, scoopable dip that vanishes first at every party.
Chile con queso — warm melted cheese spiked with green chiles — is the ultimate party dip, and our Green Chile Tequila salami was practically made to go in it. It already tastes of roasted chile, lime, and a whisper of tequila.
We crisp the salami so it adds savory, browned bites throughout, then melt it into a smooth, pourable queso built on American and Monterey Jack. A can of green chiles doubles down on that southwest flavor.
Make it for game day, taco night, or any time a crowd needs feeding fast.
Ingredients
For the Queso
4 oz Green Chile Tequila salami, finely diced
1/2 small onion, finely diced
1 clove garlic, minced
1 cup evaporated milk (plus more to thin)
8 oz white American cheese, shredded or chopped
4 oz Monterey Jack, shredded
1 (4 oz) can diced green chiles
For Serving
fresh cilantro
Sourdough Olive Oil & Sea Salt Crackers or tortilla chips
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Instructions
In a dry skillet over medium heat, crisp the diced green chile tequila salami for 2 to 3 minutes until the edges brown and the fat renders. Remove and set aside, leaving a little fat in the pan.
Add the onion and cook 3 to 4 minutes until soft. Add the garlic and cook 30 seconds more.
Pour in the evaporated milk and warm it gently. Lower the heat.
Add the cheese a handful at a time, stirring constantly until smooth and melted. Keep the heat low so it doesn't break.
Stir in the green chiles and most of the crisped salami. Thin with a splash of milk if it gets too thick.
Pour into a warm bowl, top with the reserved salami and cilantro, and serve immediately with crackers or chips.
Chef Notes
The secret to a smooth queso that doesn't break is melting the cheese low and slow into a little evaporated milk — it keeps everything creamy and pourable. American cheese melts the most reliably; Monterey Jack adds flavor.
Crisp the salami first and stir most of it in, saving some for the top. Serve it warm; queso firms up as it cools, so keep it over low heat or in a small slow cooker for a party.
Substitutions & Tips
No green chile tequila salami? Dry Chorizo or Diablo both bring great flavor to queso. For more heat, add a diced jalapeño or a pinch of cayenne with the chiles.
Love this salami? Try it in our Green Chile Tequila Breakfast Tacos, or spoon leftover queso over our breakfast hash.
Serving & Storage
Serve warm and right away, ideally kept over low heat or in a small slow cooker so it stays melty.
Leftovers keep for up to 3 days in the fridge. Reheat gently on the stovetop or in the microwave with a splash of milk, stirring until smooth again.
Published
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