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.

Why You’ll Love This Hatch Chile Queso Dip

Not Too Spicy – It’s not spicy but has a good amount of flavor. You can also add jalapenos or cayenne pepper to make it spicier, if you prefer.

Creamy and Cheesy – The rich and indulgent combination of cheeses and green chiles makes this dip incredibly satisfying. 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 the cheese sauce on top of tacos, nachos, grilled veggies or salads, or mix it in with 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, bell peppers, or a protein such as chicken, carnitas, bacon, chorizo, shrimp or ground beef.

Use any green chile – If you can’t find hatch chiles, either in season or canned, you can substitute with poblanos, Anaheim or many other green chiles.

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 – Or poblano, Anaheim or see more substitutes below

Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.

How to Make Green Chile Queso Dip

1. Sauté and mix in- Sauté the onion and garlic in olive oil while mixing in the flour, evaporated milk and salt and black pepper.
2. Add remaining ingredients – Stir in the cheese while slowly adding the half and half until you reach desired consistency.

Serve immediately with bread cubes or tortilla chips and garnish with green chiles, diced tomatoes, chopped cilantro or parsley or green onions, if desired. Serving in a bread bowl works wonderfully too!

Hatch Chile Substitutes

Hatch chile season is August through September but luckily given their growing popularity there are many ways to get hatch chiles year, plus many green chile substitutes will work too.

If fresh Hatch chiles can’t be found, look for canned diced, chopped or whole Hatch chiles at the grocery store year round. They are also available for purchase online from stores such as Amazon or the Hatch Chile Store.

If you are unable to obtain Hatch peppers, New Mexico Chiles, Poblano, Cubanelle, or Anaheim peppers will make a good substitute. Jalapeño Peppers can work as well but just keep in mind they are typically 3 times hotter than the milder Hatch Chiles. In a real pinch you can use a few cans of green chiles although it won’t have quite the same flavor.

How to Serve Hatch Chile Queso Dip

Green chile queso dip is amazingly versatile and can be used as a side dish, main meal or appetizer. Here are some queso ideas in addition to the classic tortilla chips.

• Green chile cheese sauce on tacos, burritos, quesadillas, tostadas and nachos
• Mexican salads
• Salsa
• Queso guacamole
• Queso chilaquiles
• Grilled or raw veggies
• Baked potato wedges
• Pretzel bites
• Garlic, pita or baguette bread
• Crusty bread
• Crackers
• Chicken wings
• Fondue

Along with this super yummy hatch chile queso dip, I also made a Hatch Chile Enchilada Sauce and a hatch chile soup that is pretty killer.

Discover more hatch chile recipes!

Continue to Content

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!

Print

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium white onion, minced
• 1 large garlic clove, minced
• 1 tablespoon all purpose 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, sauté 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.

Notes

Garnish with green chiles, chopped cilantro or parsley or green onions, if desired.

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.

If you like this dip you’ll love these dip recipes!

• Mexican Corn Dip
• Espinaca Dip
• Hot Crab and Artichoke Dip
• Smoked Queso Dip
• Spinach Artichoke Dip

• Author
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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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