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Hatch Chile Queso Blanco served in a red cast iron skillet with colorful napkin tied around handle with fresh cherry tomatoes and sliced jalopenos with tortilla chips

Hatch Chile Queso Blanco

This creamy and cheesy dip is a blend of four cheeses and smoky Hatch chiles for a party queso worthy of celebrating scoop after crunchy scoop with tortilla chips!

Course Appetizer
Cuisine Mexican
Keyword queso dip
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Author Joseph A Sciascia

Ingredients

  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 5 tbsp all-purpose flour
  • 4 cups milk, warmed
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp cayenne pepper or less, you decide what kind of heat, you can always add more
  • 2 cups Monterey jack cheese, shredded
  • 2 cups aged white cheddar, shredded
  • 8 oz cream cheese, cut into cubes
  • 1 cup Cotija cheese, crumbled
  • 1 1/2 cups roasted, peeled, seeded Hatch chiles, chopped (about 5 chiles)
  • suggested garnish for the top of this dip, fresh chopped jalapenos, chopped tomatoes and chopped cilantro

Instructions

  1. Melt the butter over medium/high heat in a large saucepan, add the onion, garlic, salt and pepper, cook stirring occasionally for 4 minutes

  2. Whisk in the flour until well combined, continue whisking while adding the warm milk and cook for 5 minutes or until almost reaching to boiling, whisking frequently

  3. Add the cumin, chili powder, cayenne pepper and all the cheeses, whisking until all the cheese melts

  4. At this point with an immersion blender, puree the queso until really smooth (you could skip this step, I just don't like the texture of the onions and want this to be really smooth)

  5. Turn down to medium and let cook for about 5 minutes more, shisking occasionally until nice and thick and bubbly

  6. Stir in the Hatch chiles and serve warm with tortilla chips. Garnish with fresh jalapenos, chopped tomatoes and cilantro if you wish

  7. Makes 8 cups, enough for a crowd of 12 party guests

  8. Note: this recipe could easily be divided in half