Hatch Chile Queso

Why You’ll Love This Recipe

Hatch Chile Queso is a creamy, spicy, and irresistibly cheesy dip made with the smoky flavor of roasted Hatch chiles. Perfect for parties, game days, or casual snacking, this Tex-Mex favorite brings just the right amount of heat and richness to your table. Serve it warm with tortilla chips, and it’s guaranteed to be a crowd-pleaser.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hatch chiles (roasted and chopped)white American cheese (or Velveeta)Monterey Jack cheesewhole milkevaporated milkunsalted butterall-purpose flourgarlic powderonion powdersaltblack pepperdiced tomatoes (optional)jalapeños (optional for extra heat)

directions

Roast, peel, and chop the Hatch chiles if using fresh. If using canned, drain and chop.

In a saucepan, melt butter over medium heat.

Whisk in the flour and cook for 1-2 minutes to form a roux.

Slowly whisk in whole milk and evaporated milk until smooth.

Add garlic powder, onion powder, salt, and pepper.

Lower the heat and stir in the cheeses gradually until melted and smooth.

Stir in the chopped Hatch chiles and optional diced tomatoes or jalapeños.

Cook on low heat, stirring occasionally, until everything is heated through and well combined.

Transfer to a serving bowl or a warm dip crock to keep it melty.

Serve hot with tortilla chips or fresh veggies.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add cooked chorizo or ground beef for a meaty version.

Use smoked Gouda or cheddar for a flavor twist.

Substitute poblano peppers if Hatch chiles are unavailable.

Add fresh cilantro and lime juice for a bright finish.

Make it vegan with plant-based cheese and non-dairy milk.

storage/reheating

Store leftover queso in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the texture if needed.Avoid freezing, as the texture may become grainy.

FAQs

What are Hatch chiles?

Hatch chiles are a type of green chile grown in Hatch, New Mexico, known for their unique flavor and mild-to-medium heat.

Can I use canned Hatch chiles?

Yes, canned Hatch chiles work well and save time—just be sure to drain them before adding.

Is this queso very spicy?

It has a mild-to-medium heat, but you can adjust the spice level by adding or omitting jalapeños.

What kind of cheese melts best for queso?

White American cheese or Velveeta ensures a smooth, creamy melt, while Monterey Jack adds extra flavor.

Can I make this ahead of time?

Yes, make it ahead and reheat gently when ready to serve.

What chips go best with queso?

Thick tortilla chips are ideal—they hold up well to the creamy dip.

Can I make it gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend or use cornstarch.

Can I use only one kind of cheese?

Yes, but combining cheeses adds depth of flavor and better texture.

Is this kid-friendly?

Yes, just omit jalapeños or use mild chiles for a gentle heat.

Can I serve this with more than just chips?

Absolutely—try it with pretzels, fresh veggies, or as a topping for nachos or baked potatoes.

Conclusion

Hatch Chile Queso is the ultimate comfort dip—smooth, spicy, and loaded with flavor. Whether you’re entertaining guests or enjoying a quiet night in, this crowd-pleasing recipe delivers bold Southwestern flair in every scoop. Once you try it, you’ll want to keep it in your rotation all year round.

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