New Mexico ranks fourth in the nation in cheese production, producing roughly 925 million pounds of cheese annually—about 6.5 percent of all cheese made in the United States.
By Levi Gwaltney for Las Cruces Digest
Sources: USDA, NM Department of Agriculture, Taste the Tradition
(June 4th was announced as National Cheese Day by Taste the Tradition, and was the inspiration for this story)
When most people think of New Mexico agriculture, they think of chile. And rightly so. Hatch green chile is one of the state’s signature crops and among its most recognizable exports. But there is another agricultural giant quietly working behind the scenes: cheese.
In fact, New Mexico ranks fourth in the nation in cheese production, producing roughly 925 million pounds of cheese annually—about 6.5 percent of all cheese made in the United States. That’s nearly a billion pounds of cheese each year from the Land of Enchantment. Federal and state agricultural data also place New Mexico among the nation’s leading dairy producers.
Perhaps that should not come as a surprise. After all, it is hard to imagine New Mexican cuisine without cheese.
Consider some of the state’s most beloved dishes. The Green Chile Cheeseburger wears its key ingredient right in the name. Chile con queso translates literally to “chile with cheese.” And chile rellenos? At their core, they are roasted green chile pods stuffed with cheese, battered and fried to golden perfection.
Even enchiladas, stacked or rolled, are often smothered with melted cheese. Nachos, burritos, tacos and sopapillas frequently make room for cheddar, asadero, Monterey Jack or queso fresco. In New Mexico, chile may get the headlines, but cheese is often the supporting actor that steals the show.
The relationship between chile and cheese is more than culinary—it is agricultural. New Mexico’s dairy industry is concentrated largely in the eastern part of the state, where some of the nation’s largest dairy herds help make New Mexico the ninth-largest milk-producing state and fourth-largest cheese-producing state in the country. The state’s dairies average among the largest herd sizes in America, helping support cheese plants that process hundreds of millions of pounds of dairy products each year.
Recent USDA data illustrate the scale of the industry. In January 2026 alone, New Mexico produced more than 76 million pounds of cheese—enough that if production continued at that pace all year, it would exceed 900 million pounds annually.
Recipe Box: New Mexico Pintos & Cheese
Ingredients
- 2 cups cooked pinto beans (or one 15-ounce can, drained and rinsed)
- 1/2 cup bean broth or water
- 1 cup shredded cheddar, Monterey Jack, or a blend
- 1/4 cup chopped roasted green chile (optional)
- 1 Tbsp. finely minced, fresh yellow onion
- Salt to taste
Directions
Warm the pinto beans in a saucepan over medium heat, adding a little broth or water as needed. Lightly mash some of the beans with a spoon to create a creamy texture while leaving others whole.
Stir in half of the cheese until melted. Transfer to a bowl and top with the remaining cheese. Add minced, raw onion and roasted green chile (if desired).
Serve with tortilla chips, warm flour tortillas, or as a side dish alongside enchiladas, tacos, or grilled meats.
Cook’s Note: In New Mexico, the debate may be “Red or Green?” but when it comes to beans and cheese, most people simply ask for another helping.
That cheese eventually finds its way into kitchens, restaurants and family tables across the Southwest and beyond. It melts over burgers in roadside diners. It fills enchiladas at neighborhood restaurants. It bubbles atop casseroles and queso dips during football games and family gatherings.
So while chile may be New Mexico’s most famous flavor, it turns out the state’s culinary identity rests on another ingredient as well.
Because here in New Mexico, it isn’t just chile.
It’s chile con queso.
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