Description
Hatch Chile Queso is a creamy, spicy cheese dip made with melted cheese, roasted Hatch chiles, and flavorful seasonings. It’s perfect for game day, parties, or any occasion that calls for a bold, Tex-Mex-inspired appetizer.
Ingredients
Units
Scale
- 1 tbsp butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 roasted Hatch chiles, peeled, seeded, and chopped
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Optional: chopped cilantro, diced tomatoes, or jalapeños for garnish
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add diced onion and cook until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds.
- Stir in the chopped Hatch chiles and cook for 1 minute.
- Sprinkle in flour and stir to coat the vegetables; cook for 1–2 minutes.
- Gradually whisk in milk and cream until smooth. Cook until the mixture thickens slightly, about 3–5 minutes.
- Reduce heat to low and add the shredded cheeses a handful at a time, stirring constantly until melted and smooth.
- Season with salt and pepper to taste.
- Serve warm, garnished with optional toppings, with tortilla chips, warm tortillas, or fresh vegetables.
Notes
- Use mild or hot Hatch chiles depending on your spice preference.
- To roast Hatch chiles, broil them until blackened on all sides, then peel and seed after cooling.
- Queso can be kept warm in a slow cooker set to low for parties.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 45mg