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Queso Dip with Roasted Hatch Chiles

This fantastic yet easy queso dip is made with hatch chiles and a blend of cheeses. But you can substitute almost any other pepper or just leave them out if you prefer.

An easy, flavorful queso dip that's great alone or add green chiles for even more flavor - hatch, poblano or even canned!

I took a little blog vacation.

Did you notice? Anyone miss me? Was there significant sobbing into your pillow each night?

I headed back to Wisconsin for the wedding of a close high school friend. As you can imagine, cheese curds were heavily involved. Both straight-out-of-the-bag and deep-fried versions. There were also plenty of old friends. a whole lotta new ones and more than a few beers. And champagne. And margaritas!

While I was gone, hatch chiles arrived. Hatch chiles are only available in August – early September and, around here, if you don’t get them at the time they arrive, you’re pretty much going to be hatch-chile-less for another sad, lonely year. I had arranged for a friend to pick some up for me in my absence but then he ended up taking an impromptu vacation to the beach.

No hatch chiles for you!! {<—–who gets that reference??}

“But Kristy,” you ask, “this perfect queso dip recipe you’ve created has hatch chiles in it!!” Boy, nothing gets past you, you astute reader, you! As soon as my plane touched down I slept for a day and a half to recover, I called Wegman’s, the only place around (that I’m aware of) that carries hatch chiles. “I know you don’t have any hatch chiles left, but do you have any hatch chiles left?” I’d imagined the guy on the other end rolling his eyes and responding sarcastically that they’d been out of them for days and could everyone who didn’t plan accordingly just please stop calling?? Instead, this magical man said that he had three packages left of the already roasted hatch chiles that were just waiting for me, Kristy Bernardo, to take them home and love them. And that’s just what I did.

An easy, flavorful queso dip that's great alone or add green chiles for even more flavor - hatch, poblano or even canned!

Along with this super yummy hatch chile queso dip, I also made a Hatch Chile Enchilada Sauce that is pretty killer. I’m still tossing around recipe ideas for the rest of my little beauties, but a hatch chile soup of some sort is at the top of the list along with a stuffed version and a bruschetta. But that could all change according to mood and bright ideas so don’t go crying in your cheese curds and beer if they don’t all show up. But the Hatch Chile Enchilada Sauce is coming tomorrow so that should satiate you in the meantime.

So let me give you the rundown on this queso dip. It’s not spicy (the hatch chiles weren’t spicy at all this year but next year could be different) but has a good amount of flavor. I make my queso dip a little differently than most queso dip recipes…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.

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. If it’s not hatch chile season you can substitute poblanos or anaheims for the hatch. In a real pinch you can use a few cans of green chiles although it won’t have quite the same flavor. Still, when you’ve gotta have the cheese sauce, you just need to do what you need to do. Then you can plan for hatch chile season next year!

Discover more hatch chile recipes!

An easy, flavorful queso dip that's great alone or add green chiles for even more flavor - hatch, poblano or even canned!

Roasted Hatch Chile Queso Dip

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

A creamy queso with just the perfect amount of flavor and spice.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium white onion, minced
  • 1 large garlic clove, minced
  • 1 tablespoon flour
  • 1 5- ounce can evaporated milk
  • 1 large pinch salt
  • freshly ground black pepper
  • 3 cups mexican-blend shredded cheese
  • 1/4-1/2 cup half & half
  • 3 hatch chiles, roasted, stemmed and seeded, minced (or poblano or anaheim)

Instructions

  1. Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir 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.
  2. Add 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 desired consistency. Stir in minced hatch chiles and stir until very hot. Serve immediately with bread cubes or tortilla chips.
Nutrition Information:

Amount Per Serving: Calories: 308Saturated Fat: 12gCholesterol: 65mgSodium: 693mgCarbohydrates: 7gSugar: 4gProtein: 15g
Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Charlie

Friday 6th of August 2021

Anyone tries this on a skillet over the BBQ? Recommended?

Le Ann

Sunday 30th of August 2020

Honestly I was not crazy about this as a queso but LOVED it as a sauce for Mac & cheese. I added a bit of nutmeg, some parm and some hatch chili powder and did a traditional Mac & cheese With panko/parm/butter topping. One of the best Mac & cheese I’ve ever eaten. Thank you for the foundation!!

Kristy Bernardo

Wednesday 16th of September 2020

Love this idea! I'll definitely give it a try.

Cecilisla

Tuesday 7th of March 2017

Question taking this to a pot luck, can I make it at home, the party is not till 6pm and 45min aeay. Any suggestions, plz help.

Kristy Bernardo

Monday 20th of March 2017

Hi Cecilisla, I just found this comment in the spam folder so my apologies for just responding. You can definitely make this ahead of time and reheat it at the party.

Marie

Friday 2nd of September 2016

This sounds great. I'm on the East coast, and just discovered bottled roasted Hatch chiles. The medium had more heat than I anticipated and I'm looking for simple recipes where the chiles can be incorporated. How much pre-roasted chiles would you use in this recipe? Thanks!

Kristy Bernardo

Saturday 3rd of September 2016

Hi Marie! I would say about 1/2 cup. You may want to start with 1/4 cup first, taste it, then add more if your palate agrees :) Hope that helps, enjoy!

50 Fabulous Hatch Chile Recipes

Wednesday 5th of August 2015

[…] Get the recipe at The Wicked Noodle  […]

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