Green Chile Queso with Cheddar Oregano Breadsticks

green chile queso with cheddar oregano breadsticks Appetizer Southwestern
Green Chile Queso with Cheddar Oregano Breadsticks
  • Prep 45 min
  • Total 60 min
  • Ingredients 7
  • Servings 10

This creamy, spicy queso dip proves that the slow cooker is, in fact, good for everything. MORE+ LESS-

Updated May 30, 2013
Pillsbury Bread
Make with
Pillsbury Bread



cans (4.5 oz each) Old El Paso™ chopped green chiles
teaspoon ground cumin
package (8 oz) cream cheese, cut into 1-inch cubes
oz white or regular American cheese loaf, cut into cubes


can Pillsbury™ refrigerated soft breadsticks
cup finely shredded sharp Cheddar cheese (4 oz)
tablespoon dried Mexican or regular oregano leaves


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  • 1
    In 2-quart saucepan over medium to low heat, place green chiles and cumin. Slowly add cream cheese and American cheese, gently stirring and cooking until melted. Pour queso into warming dish or small slow cooker set on low heat setting to keep warm.
  • 2
    Heat oven to 375°F. Unroll dough onto lightly floured work surface. Separate dough into breadsticks. Cut each breadstick in half crosswise and then in half lengthwise to make 4 strips.
  • 3
    Sprinkle cheese and oregano on each dough strip; gently press cheese and oregano into dough. Twist each strip; place on ungreased cookie sheet.
  • 4
    Bake 11 to 13 minutes or until brown and crisp. Serve breadsticks with warm dip.

Expert Tips

  • You can find Mexican oregano in most supermarkets these days. Believe it or not Mexican oregano is a totally different species from our typical Mediterranean oregano. Mediterranean oregano is part of the mint family and Mexican oregano is a kin to lemon verbena and has a slight citrus flavor. Either herb works well for this recipe.

Nutrition Information

No nutrition information available for this recipe

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