Hatch Chile Queso Dip Recipe

Name: Hatch Chile Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Small Vine-ripened Tomatoes, Diced; 1 Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided; 1/4 cups Coarsely Chopped Cilantro Leaves, Divided; 1 Tablespoon Unsalted Butter; 2 Hatch Green Chiles, Stemmed, Seeded And Chopped (or 2 Serrano Chile Peppers, Stemmed, Seeded And Chopped); 1 Green Or Red Jalapeno Pepper, Stemmed, Seeded And Chopped; 1/2 teaspoons Salt; 1 Tablespoon All-purpose Flour; 1 cup Milk; 4 ounces, weight Shredded Mild Cheddar Cheese; 4 ounces, weight Shredded Pepper Jack Cheese; Tortilla Chips For Serving

Servings: persons

2 Small Vine-ripened Tomatoes, Diced
1 Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided
1/4 cups Coarsely Chopped Cilantro Leaves, Divided
1 Tablespoon Unsalted Butter
2 Hatch Green Chiles, Stemmed, Seeded And Chopped (or 2 Serrano Chile Peppers, Stemmed, Seeded And Chopped)
1 Green Or Red Jalapeno Pepper, Stemmed, Seeded And Chopped
1/2 teaspoons Salt
1 Tablespoon All-purpose Flour
1 cup Milk
4 ounces, weight Shredded Mild Cheddar Cheese
4 ounces, weight Shredded Pepper Jack Cheese
Tortilla Chips For Serving

1
In a small bowl, lightly toss tomatoes, 1 tablespoon of the minced shallot and half of the cilantro.
2
In a medium saucepan over medium heat, melt butter.
3
Add remaining minced shallot, chopped hatch chiles, chopped jalapeno pepper and salt.
4
Cook, stirring occasionally, 3 to 4 minutes until shallot is softened.
5
Add flour; stir and cook 1 minute until fully mixed in and absorbed.
6
Stir in milk.
7
Simmer 5 minutes, stirring occasionally, until mixture begins to thicken.
8
Stir in shredded cheeses until smooth; remove from heat.
9
Stir in remaining chopped cilantro.
10
Pour dip into a serving bowl; spoon tomato mixture on top.
11
Serve with tortilla chips.
12
Recipe adapted from Food Network Magazine.

321

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 12 ingredients. The key ingredients include: 2 Small Vine-ripened Tomatoes, Diced, 1 Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided, 1/4 cups Coarsely Chopped Cilantro Leaves, Divided, 1 Tablespoon Unsalted Butter, and more.

Yes, Hatch Chile 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 Queso Dip

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