Tomato Verde Con Questo (Green Tomatoes with Cheese)

Tomatillos, green chiles, and cream cheese melt together into a warm, tangy dip that’s somewhere between queso fundido and salsa verde in the best possible way.

The tomatillos bring a bright acidity that cuts right through the richness of the cream cheese and heavy cream. Fresh coriander (cilantro) stirred in at the end keeps things tasting lively instead of heavy.

Simmer the tomatillo and chile mixture gently and uncovered. You want some of that liquid to cook off so the base is thick enough to hold the melting cheese. If it’s too watery, the cream cheese won’t emulsify properly and you’ll get a grainy texture instead of smooth.

Add the cream cheese in chunks so it melts evenly, then pour in the cream at the very end. You’re just warming it through at that point, not cooking it down.

Chef Tips

• Drain the canned tomatillos well. Extra liquid will thin out the dip too much.
• Cut the cream cheese into cubes before adding. Large blocks take forever to melt and you’ll overcook the sauce waiting.
• Serve immediately. This dip thickens and gets stiff as it cools. Keep it warm in a small slow cooker if serving at a party.

Variations

• Add roasted poblano peppers instead of green chiles for a smokier flavor.
• Stir in crumbled queso fresco on top for extra texture.
• Use fresh tomatillos, husked and roasted under the broiler, for a deeper, charred flavor.