This molten three-cheese dip is topped with a mouthwatering mixture of toasted garlic, mushrooms, and green chiles. This hot skillet dip will be the center of attention at any party. Created by San Antonio chef Johnny Hernandez, this queso is made with three cheeses (Monterey Jack, Muenster, and queso fresco). Hernandez then tops the dip with an irresistible mixture of sautéed mushrooms, garlic, and chiles. Hernandez likes to use Anaheim chiles in this recipe. It is a mild green chile. If you can’t find Anaheim chiles, substitute poblano chiles, which are available in most grocery stores. Serve this queso with plenty of your favorite crunchy tortilla chips for dipping. Let the party begin!
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.