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Hatch Chile Queso

Hatch Chile Queso
I have a big thing for Tex-Mex food. The seven months Eric and I spent in Texas totally spoiled us, too, because there’s really nothing like it anywhere else (at least where we’ve lived since then). I’m sad to say that Hatch chiles were not something I discovered while living in Texas, but I’ve been saving recipes for them for at least three years now. I finally came across some at the farmer’s market (and the farmer told us they’re his favorite variety – score!) and knew right away this queso was the first thing I was going to make.

Homemade queso is something we’ve made before and never gotten around to sharing, mostly because I find it difficult to take pictures of things that a) are a puddle of white and b) don’t stay melty and delicious looking for very long. The secret to great homemade queso, I’ve learned, is white American cheese. It provides that ultra smooth creaminess I crave from queso dip. If you can’t find Hatch chiles, you can try out different varieties of peppers in their place; poblanos and/or jalapeños would be great. Hatch chiles aren’t very spicy, so you’ll want to add a hotter pepper if you want the dip to have some kick. As it is, this recipe will give you a creamy, mild dip that really lets the flavor of the chiles come through.

Hatch Chile Queso

Hatch Chile Queso

Cook Time: 10 minutes

Yield: about 1¼ cups

Hatch Chile Queso

If you can't find white American cheese, check at your deli counter. I have to get mine there and just ask for an 8 ounce block. Do not use pre-shredded cheese because it's coated with anti-caking agents that will prevent it from melting properly.


1 teaspoon olive oil
¼ cup chopped onion
1 clove garlic, minced
2 roasted hatch chiles, chopped (skin, seeds, and stems removed)
4-6 tablespoons milk
8 ounces white American cheese, shredded
2 ounces Monterrey Jack cheese, shredded
Kosher salt and freshly ground black pepper, to taste


Heat oil in small sauce pan over medium heat. Add the onion and cook until translucent, 3-5 minutes. Stir in the garlic and continue cooking an additional minute. Stir in the chiles and 4 tablespoons of milk.

Add the cheese one handful at a time, stirring each addition until melted. If needed, add the remaining milk 1 tablespoon at a time to achieve your desired consistency. Season to taste with salt and pepper. Serve warm with tortilla chips.

The dip will thicken as it cools but is easily thinned in the microwave.


  • Bentley

    I don’t want to be “that” commenter, but I just wanted to point out that Hatch is in New Mexico, not Texas. We New Mexicans take tremendous pride in our chiles and calling a green chile a “Hatch” chile may be a misnomer if the chile is not actually from Hatch or the Rio Grande valley in New Mexico. That said, this recipe looks delish and I can’t wait to try it.

    • Courtney

      I know that. I didn’t hear about them while living in Texas and thought I would have, given its proximity to New Mexico. Perhaps these are just green chiles since they weren’t grown in Hatch, New Mexico, but I’ll gladly take produce grown locally if it means that my peppers weren’t transported across the country before I got them.

  • Joanne (eats well with others)

    Hatch chiles are impossible to find around here and I am so jealous of everyone who can get their hands on them! Sigh. One day. But until then, I’ll have to make this dip with some poblanos. And it will even make football-watching enjoyable.

  • Tracey

    I’ve never had hatch chiles but I’m really hoping to find them one of these days. I suspect they’re pretty hard to come by up here… Regardless, this queso is definitely happening with some of my garden jalapenos, and very soon!

  • Autumn Makes & Does

    You did a lovely job taking pictures of the completely delicious looking white puddle :)

  • mrsukyankee

    As a Londoner, I’m going to have to make do without the Hatch chili (jalapenos in a tin will be the key) and the American cheese (I’m sure a mild cheddar will work)…but looking forward to it regardless!