Hatch Chile Queso Dip (Creamy, Cheesy & So Easy!)

If you love cheesy, smoky dips with a little kick, you're going to love this Hatch Chile Queso Dip! It's made with flame-roasted Hatch green chiles and a melty blend of cheeses. This queso is creamy, rich, and loaded with New Mexican flavor. Dipped into with tortilla chips or spooned over nachos or tacos, this green chile queso is as versatile as it is delicious. And it's ready in under 20 minutes!

Why You'll Love This Hatch Chile Queso Dip

Not Too Spicy - It's got just a hint of spice but has a good amount of flavor. Some hatch chiles are spicier than others, however, so make it as spicy as you like!

Creamy and Cheesy - The combination of cheeses and green chiles make for one incredibly creamy dip. I like to make mine really thick first, then use half & half or whole milk to thin it to the consistency that I like. It's just easier to control the consistency this way and I prefer the flavor, too.

Quick and easy - Queso dip takes only minutes to make and, if you haven't tried making it yourself before, you'll be presently surprised at how easy and tasty it is.

Versatile - Green chile queso isn't just a dip. Spread this cheese sauce on top of tacos, nachos, grilled veggies or salads, or serve it alongside guacamole, salsa or pico de gallo.

Customizable - Tailor this cheese dip to your liking by mixing in ingredients such as black beans, diced tomatoes, Rotel, spinach, or pobalno peppers. For something extra rich and flavorful, add some cooked Mexican chorizo - it's incredible!

Use any green chile - If you can't find hatch chiles, either fresh or frozen, you can substitute with poblanos or Anaheim peppers. We've put together a full guide that answers the most common Hatch chile questions, plus it includes our best Hatch chile recipes.

Green Chile Queso Ingredients

• Extra-virgin olive oil
• White onion
• Garlic clove
• All-purpose flour
• Evaporated milk
• Salt & freshly ground black pepper
• Mexican-blend shredded cheese - Half and half Monterey and cheddar cheese will work too
• Half & half
• Hatch chiles (Can also use poblano or Anaheim)

Step-by-Step Instructions

1. Sauté the onion and garlic in olive oil
2. Whisk in in the flour, evaporated milk, salt and black pepper.
3. Stir in the cheese while slowly adding the half and half until you reach your desired consistency.

Serve it immediately with crunchy tortilla chips and garnish with whatever you like: more green chiles, diced tomatoes, chopped cilantro, parsley, or green onions. Serving it in a bread bowl works wonderfully too!

Variations

One of the best things about queso dip is how easy it is to customize! Here are some tasty ways to switch things up:

• Add Protein: Stir in cooked, crumbled Mexican chorizo, crispy bacon, or seasoned ground beef for a heartier dip.
• Make it Spicy: Kick up the heat by using pre-roasted hatch chiles that are labeled "hot". You could also add some minced jalapeños, serranos, or even a dash or two of cayenne pepper. A minced chipotle pepper from a can in adobo sauce will add both spice and a smoky flavor.
• Switch the Cheese: Try mixing in pepper jack, Monterey Jack, sharp cheddar, or even cream cheese for a richer texture.
• Veggies: Stir in sautéed spinach, fire-roasted tomatoes, or finely diced red bell peppers for added color and flavor. You can also add black beans, corn, or a can of drained Rotel tomatoes.
• Use Different Chiles: If Hatch chiles aren't available, sub in roasted poblanos, Anaheim peppers, or even canned green chiles.
• Queso Fundido Style: Skip the milk and serve your dip thick and bubbling hot straight from the oven in a cast iron skillet, topped with fresh cilantro and crumbled queso fresco.

How to Serve Hatch Chile Queso Dip

This creamy queso is way more than just a chip dip (though it's perfect for that too). Try these serving ideas for more ways to enjoy it:

• Classic: Serve warm with sturdy tortilla chips, pretzel bites, crostini, or pita wedges.
• Tacos & Burritos: Drizzle it over tacos, burritos, or even enchiladas.
• Nachos: Layer it on a sheet pan of tortilla chips with beans, jalapeños, and toppings for the ultimate hatch chile nachos.
• Veggies: Spoon it over grilled or roasted vegetables: broccoli, cauliflower, and zucchini pair especially well.
• Breakfast: Spoon it over eggs, breakfast burritos, or breakfast bowls.
• Burgers: Use it as a topping for burgers with fresh avocado, tomato, and crispy lettuce to help cut its richness.
• Fondue: Keep it warm in a fondue pot and dip bread cubes, sausage slices, roasted potatoes, or veggies!
• Baked Potatoes: It's incredible spooned over piping-hot baked potatoes!

Storage and Reheating Tips

• Storage: Store any leftover queso dip in an airtight container in the refrigerator for up to 4 days. As it cools, it will thicken - this is completely normal!
• Reheating: To reheat hatch chile queso dip, place it in a saucepan over low heat, stirring frequently until it's hot. If it's too thick, add a splash of half & half, milk, or even a bit of chicken broth to loosen it to your desired consistency.
• Microwave Option: You can also reheat it in the microwave in 30-second intervals, stirring between each until heated. Again, add a small amount of liquid if needed to smooth it out.
• Freezing: Because this queso dip contains dairy, freezing is not recommended. It may separate or become grainy once thawed.

If you're as obsessed with Hatch chiles as we are, don't stop at queso! Try our Hatch chile chicken tortilla soup for something comforting, or cozy up with a creamy roasted chile and corn soup. Our homemade Hatch chile sauce is perfect for enchiladas, and the spicy tomato soup is perfect for dipping with a grilled cheese.

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Roasted Hatch Chile Queso Dip

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

A creamy green chile queso dip recipe with just the perfect amount of flavor and spice!

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Ingredients

• 2 tablespoon extra-virgin olive oil
• ½ medium white onion, minced
• 1 large garlic clove, minced
• 1 tablespoon all purpose flour
• 1 5-oz can evaporated milk
• 1 large pinch salt
• freshly ground black pepper
• 3 cups mexican-blend shredded cheese
• ¼-1/2 cup half & half
• 3 hatch chiles, roasted, stemmed and seeded, minced (or poblano or anaheim)

Instructions

1. Heat the olive oil in a medium-sized saucepan. Add the onion and garlic, sauté for approximately 5 minutes or until starting to soften.
2. Sprinkle the flour over the onion mixture; stir and cook for two minutes. Whisk in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
3. Add the cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach your desired consistency. Stir in the minced hatch chiles and stir until the dip is very hot.
4. Serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 74mgSodium: 440mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 16g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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