Hatch Chile con Queso Dip
A rich and creamy Mexican-inspired cheese dip featuring roasted Hatch chiles, melted Cheddar and Monterey Jack cheeses, and fresh tomatoes. Perfect for parties and game day gatherings, this warm dip is served with tortilla chips for the ultimate crowd-pleasing appetizer.
Ingredients
- •5 large hatch chiles
- •3 tablespoons unsalted butter
- •2 tablespoons grated onion
- •3 cloves garlic
- •½ teaspoon kosher salt
- •2 tablespoons all-purpose flour
- •½ teaspoon ground cumin
- •1¾ cups whole milk
- •4 cups grated Cheddar cheese
- •2 cups grated Monterey Jack cheese
- •2 whole plum tomatoes
- •¼ cup cilantro
- •1 bag white-corn tortilla chips
Cooking Instructions
- 1.
If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
20 min
- 2.
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
5 min
- 3.
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
5 min
- 4.
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
10 min
- 5.
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.
2 min
