Hatch Chile Queso Dip

Serves: 8 | Prep Time: 10 min | Cook Time: 10 min

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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
    1. 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.
    2. Prep cheese – In a bowl, toss cheddar and Monterey Jack with cornstarch.
    3. Melt – Add milk to saucepan and heat until warm (do not boil). Gradually stir in cheese, a handful at a time, until smooth.
    4. Add tomatoes – Stir in diced tomatoes, then season with salt and pepper.
    5. 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.