Why You’ll Love This Recipe

Hatch Chile Queso is a creamy, spicy, and crowd-pleasing dip made with roasted Hatch green chiles, melted cheese, and just the right kick of heat. It’s perfect for game days, parties, or whenever you’re craving something cheesy and bold. The smoky flavor of the Hatch chiles adds a unique Southwestern twist that makes this queso stand out from the rest.

ingredients

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

Hatch green chiles (roasted and diced)
white American cheese (or Velveeta)
Monterey Jack cheese (shredded)
whole milk or half-and-half
butter
onion (finely chopped)
garlic (minced)
jalapeño (optional, for extra heat)
salt
cumin
fresh cilantro (optional for garnish)
diced tomatoes (optional)

directions

In a saucepan over medium heat, melt the butter.

Add the chopped onion and jalapeño (if using), sauté until soft, about 3-4 minutes.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the roasted Hatch chiles and cumin, cooking for 1-2 minutes to release their flavor.

Pour in the milk and gradually add the white American cheese, stirring constantly until smooth and melted.

Stir in the Monterey Jack cheese until melted and the mixture is creamy.

Season with salt to taste.

If desired, stir in diced tomatoes for added texture and flavor.

Remove from heat and garnish with fresh cilantro before serving.

Serve warm with tortilla chips, pretzels, or fresh vegetables.

Servings and timing

This recipe yields approximately 6-8 servings.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

Use cream cheese for a thicker consistency.
Add cooked chorizo or ground beef for a heartier dip.
Swap Monterey Jack for pepper jack for more heat.
Try smoked paprika for a deeper smoky flavor.
Use fire-roasted tomatoes for added depth.

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, stirring frequently until smooth.
If the queso thickens too much, add a splash of milk to loosen.

FAQs

What are Hatch chiles?
They are a type of green chile grown in Hatch, New Mexico, known for their smoky, earthy flavor.

Can I use canned Hatch chiles?
Yes, canned Hatch chiles work well if fresh ones aren’t available.

Is this queso very spicy?
It has mild to moderate heat, depending on the chiles used. Adjust jalapeño or cheese types to control spiciness.

Can I make it in a slow cooker?
Yes, add all ingredients to a slow cooker on low and stir occasionally until melted and combined.

What cheese melts best for queso?
White American and Monterey Jack melt smoothly and provide the best texture.

Can I freeze Hatch Chile Queso?
Freezing is not recommended as it can affect the texture, but leftovers keep well in the fridge.

Can I serve this cold?
This dip is best served warm for optimal flavor and texture.

Is this dip gluten-free?
Yes, as long as your cheese and other ingredients are gluten-free.

What can I serve with this queso?
Tortilla chips, soft pretzels, toasted bread, or fresh veggies are all great options.

Can I double the recipe?
Absolutely, just scale ingredients accordingly and use a larger pot.

Conclusion

Hatch Chile Queso is a bold and creamy dip that brings the unique flavor of roasted Hatch chiles to your table. Whether you’re hosting a party or just treating yourself to a flavorful snack, this queso is sure to impress with its perfect blend of heat, smokiness, and cheesy richness.