Queso in a cast iron skillet topped with red and green peppers for Christmas and a wooden spoon resting in the skillet

Christmas Queso Recipe

In New Mexico they have what they call Christmas enchiladas, enchiladas with red and green sauce. That was the inspiration for this delicious Christmas Queso. Topped with red bell peppers and a trio of green peppers, this queso is the perfect appetizer for your holiday party.

Why was I thinking about New Mexico when I live in Florida? Well, because one of the peppers I used was Hatch brand diced chiles and this type of chili pepper is from New Mexico.

This queso can be made with or without the jalapeño, depending on your heat preference. You can also make these extra festive by serving them with red and green corn tortilla chips (Xochitl makes these) or with slices of raw red and green sweet peppers for dipping.

Get more gluten-free holiday entertaining recipes.

Queso in a cast iron skillet topped with red and green peppers for Christmas

5 from 1 vote
Queso in a cast iron skillet topped with red and green peppers for Christmas and a wooden spoon resting in the skillet
Print Recipe

Gluten-Free Christmas Queso Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 2.5 cups
Calories: 704kcal
Author: Gluten Free & More


  • 2 poblano peppers
  • 2 red bell peppers
  • 1 jalapeño , diced – optional
  • ½ white onion , diced
  • ½ cup chopped cilantro
  • Juice of 1 lime
  • Kosher or fine sea salt
  • Black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon gluten-free flour
  • 1 cup milk , more if needed
  • 2 (4 ounce) cans Hatch diced green chiles, mild or hot
  • ¾ pound grated Monterey Jack cheese


  • Place the poblano and red bell peppers over a gas flame or under the broiler and roast, turning often, until the skin is blackened. Place in a bowl, cover with plastic wrap and let cool. When cool enough to handle, peel off the skin, remove the seeds and veins, and chop. Combine with the jalapeño, onion, cilantro, and lime juice. Season to taste with salt and pepper. Set aside.
  • In a large skillet over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 minute. Add the Hatch chilies and cook, stirring, for another minute. Add the milk, increase the heat to high and cook, stirring until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheese until melted. Add a little milk if too thick. Season to taste with salt and pepper.
  • Put the queso in a serving dish and top with the pepper salsa. Serve with chips or vegetables.


Nutrition Facts
Gluten-Free Christmas Queso Recipe
Amount Per Serving
Calories 704 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 31g155%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 143mg48%
Sodium 1142mg48%
Potassium 805mg23%
Carbohydrates 27g9%
Fiber 7g28%
Sugar 14g16%
Protein 40g80%
Vitamin A 5075IU102%
Vitamin C 247mg299%
Calcium 1194mg119%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cheese Chili Peppers Christmas Dip Hatch Chile Mexican
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