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Hatch Chile Queso Dip Recipe
Ash Tyrrell

Hatch Chile Queso Dip Recipe

I make this hatch chile queso dip every single time I get my hands on a batch of fresh hatch chiles, and I honestly think about it for weeks afterward. There's something about the smoky heat of roasted hatch peppers melting into a pool of sharp cheddar and pepper jack that just feels like a party in a bowl.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 small vine-ripened tomatoes diced — fresh tomatoes give this dip a bright, juicy contrast to all that melted cheese
  • 1 shallot minced (or 3 tablespoons minced white onion) — shallots bring a milder, slightly sweet onion flavor than regular onion
  • ¼ cup fresh cilantro leaves chopped — split it between the topping and the sauce for a burst of herby freshness in every bite
  • 1 tablespoon unsalted butter — the base for sautéing the aromatics and building your roux
  • 2 medium-heat hatch green chiles thawed, stemmed, seeded, and chopped (or substitute 2 serrano peppers) — this is where all that signature smoky heat comes from
  • 1 jalapeño pepper stemmed, seeded, and chopped — adds a second layer of heat that pairs beautifully with the hatch chile
  • ½ teaspoon salt — balances the richness of the cheese and milk
  • 1 tablespoon all-purpose flour — thickens the sauce so it clings to your chips instead of running off
  • 1 cup milk — whole milk gives the creamiest texture though 2% works in a pinch
  • 1 cup mild cheddar cheese shredded (about 4 ounces) — grate it yourself; pre-shredded bags are coated in anti-caking agents that make the sauce grainy
  • 1 cup pepper jack cheese shredded (about 4 ounces) — melts smoothly and adds its own subtle kick
  • Tortilla chips for serving — go for a sturdy, salty chip that can handle scooping up all that cheese

Method
 

  1. Start by tossing your diced tomatoes in a small bowl with about a tablespoon of the minced shallot and half of your chopped cilantro. Give it a light stir and set it aside while you build the queso base. This little topping adds a cool, juicy contrast once it's spooned over the warm, melty dip. I like to let it sit for a few minutes so the flavors have time to mingle.
  2. In a medium saucepan over medium heat, melt the butter until it's just bubbling. Add the remaining shallot, the chopped hatch chiles, the jalapeño, and the salt. Cook everything for three to four minutes, stirring occasionally, until the shallot turns soft and translucent. Your kitchen should start smelling incredible right about now, that smoky-sweet chile aroma is a good sign you're on track.
  3. Sprinkle the flour over the chile mixture and stir it in, letting it cook for about a minute so it loses that raw flour taste. Slowly pour in the milk while stirring constantly to avoid lumps. Let the mixture simmer for around five minutes, stirring every so often, until it starts to visibly thicken up and coat the back of your spoon.
  4. Remove the pan from the heat and stir in your shredded cheddar and pepper jack a handful at a time. Keep stirring until the cheese is fully melted and the sauce turns smooth and glossy. Fold in the rest of your chopped cilantro at this point. Working off the heat here really helps keep the sauce silky instead of oily or stringy.
  5. Pour the finished queso into your serving bowl and spoon that reserved tomato-shallot mixture right on top. Grab a big bowl of tortilla chips and serve immediately while everything is still warm and gooey. This dip is best enjoyed the moment it's ready, so have your chips standing by.

Notes

  • I always shred my own cheese instead of buying pre-shredded bags. It melts so much smoother and makes a noticeably creamier queso.
  • I've found that keeping the heat on medium-low once the cheese goes in prevents the sauce from breaking or turning oily.
  • If I want the dip a little thinner, I stir in an extra splash of warm milk right at the end instead of adding more butter.
  • I like tasting my hatch chiles before I chop the whole batch since heat levels can vary a lot from pepper to pepper.
  • I keep a small pot of hot water nearby to loosen the dip if it thickens too much while sitting on the table