Hatch Chile Queso Dip
Serves: 8 | Prep Time: 10 min | Cook Time: 10 min
Ingredients
- 2 tbsp butter
- 1 small onion, finely diced
- 2 roasted Hatch chiles, peeled, seeded, and chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp cornstarch
- 1 cup whole milk
- ½ cup canned diced tomatoes, drained
- Salt & pepper, to taste
- Fresh cilantro for garnish (optional)
- Tortilla chips for serving
- Cook aromatics – In a medium saucepan, melt butter over medium heat. Add onion and cook until soft, about 3 minutes. Stir in Hatch chiles and garlic, cooking for 1 minute more.
- Prep cheese – In a bowl, toss cheddar and Monterey Jack with cornstarch.
- Melt – Add milk to saucepan and heat until warm (do not boil). Gradually stir in cheese, a handful at a time, until smooth.
- Add tomatoes – Stir in diced tomatoes, then season with salt and pepper.
- Serve – Transfer to a serving bowl, garnish with cilantro, and serve warm with tortilla chips.
Pro tip: Keep it warm in a small slow cooker during the game so it stays creamy through every touchdown.