Description
Hatch Chile Queso is a creamy, indulgent dip that combines the rich flavors of melted Monterey Jack cheese with the smoky heat of roasted Hatch chiles. Perfect for gatherings, game days, or cozy nights in, this dip is sure to impress guests and keep everyone coming back for more.
Ingredients
Scale
- 4 medium roasted Hatch chiles (medium or hot)
- 2 tablespoons unsalted butter
- 2 medium shallots (chopped finely)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces shredded Monterey Jack cheese
- Salt and pepper to taste
- Tortilla chips (for serving)
Instructions
- Prepare the chiles: Cut open and remove seeds from roasted Hatch chiles; chop finely along with the shallots.
- Cook shallots and chiles: In a medium pot over medium heat, melt butter. Add chopped shallots and chiles; cook until softened (about 3–4 minutes).
- Create the roux: Stir in flour until combined; cook for 1–2 minutes to form a paste.
- Add milk: Gradually drizzle in milk while stirring constantly to avoid lumps.
- Incorporate cheese: Stir in shredded Monterey Jack cheese until fully melted; season with salt and pepper to taste.
- Serve immediately with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg