5 mg/ ramekin (about ¼ cup)Easy

Green Chile Queso, Eight Little Pots of It

Name: Green Chile Queso, Eight Little Pots of It
Yield: 8 servings
Ingredients: 3 tbsp infused butter, totalling 40 mg THC for the batch (if your butter runs stronger, use less of it and top up with plain butter to reach 3 tbsp); 1 cup whole or 2% milk, plus a splash more to loosen; 4 oz cream cheese, cut into chunks; 6 oz American cheese (Cooper Sharp is ideal), sliced or shredded from a block, not pre-shredded; 1 can (4 oz) diced green chiles, juices and all; ½ tsp kosher salt; ¼ tsp garlic powder; ¼ tsp ground cumin; Optional for topping: pico de gallo, sliced scallion, chopped cilantro; Tortilla chips, to serve

Baked Elf Chef
House Kitchen

Adapted from Best Queso Dip Recipe (Easy & Creamy) (The Kitchn) — rewritten with the infusion and dose worked in.

baked by 0 elves

Your dose · per ramekin (about ¼ cup)

Written at 5 mg per ramekin (about ¼ cup). Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Othermg

Ingredients · 8 ramekin (about ¼ cup)s · 40 mg total

3 tbsp infused butter, totalling 40 mg THC for the batch (if your butter runs stronger, use less of it and top up with plain butter to reach 3 tbsp)1 cup whole or 2% milk, plus a splash more to loosen4 oz cream cheese, cut into chunks6 oz American cheese (Cooper Sharp is ideal), sliced or shredded from a block, not pre-shredded1 can (4 oz) diced green chiles, juices and all½ tsp kosher salt¼ tsp garlic powder¼ tsp ground cuminOptional for topping: pico de gallo, sliced scallion, chopped cilantroTortilla chips, to serve

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Set out 8 identical small ramekins with lids and a kitchen scale. Have everything measured before the cheese goes anywhere near heat.
Brown the infused butter first, in a small light-coloured pan over medium-low. Swirl it as it foams; pull it off the burner the moment the milk solids turn golden and it smells nutty, roughly 2–3 minutes. Scrape every bit — butter, solids and all — into a small bowl and let it cool while you build the queso. Nothing stays in the pan, or part of your dose stays with it.
In a small saucepan over medium heat, warm the milk with the cream cheese, whisking now and then, until the cream cheese has disappeared into the milk and the mixture just barely simmers.
Drop the heat to low. Add the American cheese in three goes, whisking each addition until completely smooth before the next. Keep it at a lazy simmer — a hard boil will break it.
Whisk in the green chiles with their liquid, the salt, garlic powder and cumin. Let it bubble gently for a minute so the spices bloom. Loosen with extra milk a tablespoon at a time if it's thicker than you want.
Take the pan off the heat completely and let it settle for a minute. Scrape in all of the browned infused butter and whisk for a full 30 seconds — longer than feels necessary — so the dose is spread evenly through every spoonful. Uneven stirring is uneven dosing.
Weigh the empty ramekins, then weigh the total queso and divide by 8 (roughly 60 g each). Portion by scale, not by eye, scraping the pan clean and topping up the light ramekins until all eight match.
Garnish each with pico de gallo or scallion if you like. Lid them, cool, and refrigerate up to 4 days. To rewarm, microwave one ramekin in 30-second bursts, stirring between, or set it in a low oven — keep it under 175 °C / 350 °F and never let it boil.
Label every ramekin: Green Chile Queso · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.