Queso Blanco From the Land of Enchantment

For a great party appetizer, dig into Gary’s piping hot Green Chile Queso Blanco.

Tara Vander Dussen has deep roots in dairy. She grew up in New Mexico on her family’s dairy farm and, as fate would have it, she fell in love with the dairy farmer down the road. She works with her husband, Daniel, and his family on their dairy farm while raising their two daughters.  

Tara shines a bright light on agriculture, seeking to educate the masses about the origins of their food. She embraces her Western spirit through her passion for agricultural advocacy, whether she is giving a keynote at a dairy convention, debating food topics on her podcast or homeschooling her children. 

A former environmental consultant, Tara transitioned to a career as a social media influencer and podcast host. She united her two careers together as the other half of the “Discover Ag” podcast, where she and Natalie Kovarik chew over food and agriculture news weekly. 

Tara is all about family and has a close relationship with her dad, Gary, who crafted this recipe. She explains that he loves to cook, which is why Tara shares Gary’s Green Chile Queso Blanco recipe — a special recipe he created that has since become a family favorite. 

Gary’s queso is made with simple ingredients, another reason Tara shares it. She describes how people often think of queso as an indulgent food, but it can be made with whole ingredients instead of ultra-processed cheese. Enjoy this hearty queso with all the benefits dairy offers.  

Gary’s Green Chile Queso Blanco 

6 ounces green chile (You can use fresh or frozen green chile. Pick the heat of the chile based on your taste preferences.) 
6 ounces shredded pepper jack cheese 
12 ounces cream cheese 
6 ounces hot sausage (Cooked and drain grease) 
1 cup heavy whipping cream (You can also use half-and-half.) 
1 flour tortilla (optional) 

1. Use a small crockpot on medium heat. If you are using frozen green chile, be sure to defrost the chile and drain the liquid before putting it into the crockpot.  

2. Combine the green chile, cream cheese, shredded pepper jack cheese, whipping cream and cooked sausage into the crockpot. Make sure the sausage is crumbled up into small pieces. 

3. (Optional) Use a tortilla and cut into small bite-sized squares and add to the crockpot. 

4. Stir frequently until all the cheese is melted and the ingredients are well-combined.  

5. Serve immediately with tortilla chips. 

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This recipe was originally published in the February 2026 issue of Western Horseman.