Description
Indulge in the creamy, spicy goodness of Hatch Chile Queso, the perfect dip for your next gathering or movie night!
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
- tortilla chips
- for serving
Instructions
- Roast the Hatch chiles until the skins are charred, then peel, seed, and chop them finely.
- In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until soft.
- Stir in the flour and cook for about 1 minute until it’s golden.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Add the chopped Hatch chiles and shredded Monterey Jack cheese, stirring until the cheese is melted and the mixture is smooth.
- Season with salt and pepper to taste. Serve warm with tortilla chips.
Notes
Feel free to adjust the heat level by choosing mild or hot Hatch chiles. This dip is best served fresh but can be reheated if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dip
- Method: Stovetop
- Cuisine: Southwestern / Mexican-inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: Hatch Chile Queso, cheese dip, spicy dip, appetizer, Mexican cuisine