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Best Easy Chile Pasado con Queso Recipe

Name: Best Easy Chile Pasado con Queso Recipe
Total time: 35 min
Yield: 175 g
Ingredients: dried roasted green chiles (pasado or Anaheim) 8 pieces; white onion 0.5 cup; Monterey Jack cheese (or Chihuahua cheese), shredded 1.5 cups; milk 0.25 cup; olive oil 2 tbsp; salt 0.5 tsp; freshly ground black pepper 0.25 tsp

Dried roasted green chiles simmered with melting cheese in a rustic northern preparation. This vegetarian dish from Chihuahua offers smoky, mild flavors with satisfying protein from cheese.

Cook 35 min Difficulty NORMAL 270 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

dried roasted green chiles (pasado or Anaheim) 8 pieces
white onion 0.5 cup
Monterey Jack cheese (or Chihuahua cheese), shredded 1.5 cups
milk 0.25 cup

Seasonings/Sauce

olive oil 2 tbsp
salt 0.5 tsp
freshly ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 9 g 13%

Protein 14 g 21%

Fat 19 g 66%

Serving size 175g

Cooking steps

1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent but not browned, about 4 minutes.
2

Add the dried roasted green chiles to the skillet and toast lightly, stirring, for 2-3 minutes until fragrant and slightly softened.
3

Pour in 1/4 cup milk and sprinkle with salt and black pepper. Reduce heat to low, cover, and let the chiles simmer gently for about 10 minutes, adding a splash of water if pan gets too dry.
4

Evenly scatter the shredded Monterey Jack cheese over the chiles, recover, and keep heat low. Cook until cheese is melted and bubbly, 5-7 minutes. Do not stir at this point to keep layers distinct.
5

Once the cheese is fully melted and slightly golden at the edges, remove from heat. Let rest uncovered for 3 minutes to set, then serve immediately with warm tortillas or as desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is dried roasted green chiles, which provide signature smoky aroma and gentle heat. Pairing them with Monterey Jack or Chihuahua cheese creates the distinctive flavor and creamy texture essential to Chile Pasado con Queso.

Q. How important is heat control during cooking?

Heat control is critical—chiles should be simmered gently on low heat after adding the milk to avoid burning or drying. Low heat is also essential when melting the cheese so it becomes gooey and golden without separating or becoming rubbery.

Q. How do I prevent the cheese from overcooking or turning rubbery?

After adding the cheese, keep the skillet covered on low heat and avoid stirring. This allows gentle melting. Once the cheese bubbles and edges start to brown, promptly remove from heat and let rest; this ensures a perfectly stretchy texture.

Q. What are the nutrition facts per serving for this recipe?

Each serving (175g) contains approximately 270 kcal, 14g protein (21%), 9g carbohydrates (13%), and 19g fat (66%). Thanks to the cheese, this dish delivers satisfying protein with modest carbs and a higher fat content ideal for a vegetarian entrée.

Best Easy Chile Pasado con Queso Recipe

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