Description
A creamy and spicy Hatch Chile Queso perfect for dipping, made with roasted Hatch chiles and melted cheese for a Southwestern twist on classic queso.
Ingredients
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 roasted Hatch chiles, peeled, seeded, and chopped
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt to taste
- Fresh cilantro, for garnish (optional)
- Tortilla chips, for serving
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add diced onion and cook until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and cream until smooth.
- Cook, stirring frequently, until the mixture begins to thicken, about 3–5 minutes.
- Stir in the chopped Hatch chiles and drained tomatoes.
- Reduce heat to low and add the shredded cheeses, stirring until melted and smooth.
- Season with salt to taste.
- Transfer to a serving bowl, garnish with cilantro if using, and serve warm with tortilla chips.
Notes
- Use mild or hot Hatch chiles depending on your spice preference.
- Queso can be kept warm in a slow cooker on low heat.
- Leftovers can be refrigerated and reheated gently on the stovetop or in the microwave.