Hatch Chile Con Queso Dip Recipe

Name: Hatch Chile Con Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large fresh or 1 cup frozen, defrosted or canned, chopped hatch chiles, drained, squeezed dry; 3 tablespoons unsalted butter; 2 tablespoons grated onion; 3 garlic cloves finely grated using a microplane; 1/2 teaspoon kosher salt; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cumin; 1 1/2 to 2 cups whole milk; 4 cups grated Cheddar cheese (nothing fancy!); 2 cups grated Monterey Jack cheese; 2 plum tomatoes, seeded, diced, drained; Roughly chopped cilantro (for serving); White-corn tortilla chips (for serving)

Servings: persons

5 large fresh or 1 cup frozen, defrosted or canned, chopped hatch chiles, drained, squeezed dry
3 tablespoons unsalted butter
2 tablespoons grated onion
3 garlic cloves finely grated using a microplane
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese (nothing fancy!)
2 cups grated Monterey Jack cheese
2 plum tomatoes, seeded, diced, drained
Roughly chopped cilantro (for serving)
White-corn tortilla chips (for serving)

1
If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
2
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
3
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
4
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
5
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large fresh or 1 cup frozen, defrosted or canned, chopped hatch chiles, drained, squeezed dry, 3 tablespoons unsalted butter, 2 tablespoons grated onion, 3 garlic cloves finely grated using a microplane, and more.

Yes, Hatch Chile Con Queso Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hatch Chile Con Queso Dip

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