you're making mealtime meaningful.
Chips and dip, a classic combo that it’s pretty impossible to go wrong with. Sure, they might completely ruin your appetite for dinner, but it’s worth it most of the time. And this could never be more true than when I’m dining out at Mexican restaurants. If chips and queso are on the menu, you can bet I will be ordering them! I recently had a Hatch Chile Queso when out for dinner and was instantly obsessed. It took me a few tries to recreate it at home, but I finally did it. And wow, are you in for a treat!
Fresh hatch chiles can be tough to find where I live so I went the easy route with a jar of roasted hatch chiles. You can also typically find them in small cans or jars in the Mexican section of the grocery store. Buying the chiles this way is a major shortcut resulting in a recipe that comes together in less than 20 minutes! Can’t beat that when you’ve got a hungry crew.
The queso will come together completely on the stove top and could be made in a cast iron skillet for an easy serving option. Otherwise, I prefer to transfer the dip to a bowl or small casserole dish for a cleaner finish. Serve it with your favorite tortilla chips and a garnish of fresh cilantro, and dig in!
Hatch Chile Queso
Yield(s): Serves 6-8
20m prep time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons butter
- 1 shallot, diced
- 2 tablespoon flour
- 1 cup milk
- ¾ cup roasted hatch (or New Mexican) chiles
- 8 oz shredded cheese, Monterey Jack or Mexican blend
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chips for serving
Preparation
- In a medium-sized pot, melt butter over medium heat then add shallot. Cook until tender, about 4-5 minutes.
- Add flour and stir constantly for 1 minute until a paste forms.
- Whisk in milk slowly until fully smooth.
- Stir in chiles, cheese, and seasoning and turn heat down to low. Cook for 1-2 more minutes until smooth and fully combined.
- Transfer to serving dish and serve right away.
Recipe adapted from Recipegirl.com