Description

Hatch Chile Queso with roasted chiles, creamy cheese, and aromatic shallots. This easy 15-minute recipe is perfect for parties, game day, or taco night

Ingredients

Scale

For the Queso:

- 2 tablespoons butter

- 1 medium shallot, finely diced

- 2 tablespoons all-purpose flour

- 1½ cups whole milk

- ¾ cup roasted Hatch chiles, diced

- 8 oz shredded Monterey Jack or Mexican cheese blend

- ½ teaspoon garlic powder

- Salt and pepper to taste

For Serving:

- Your favorite tortilla chips

- Optional: fresh cilantro for garnish

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Instructions

Step 1: Get the Base Going Melt butter in your pan over medium heat. Toss in that diced shallot and let it cook for about 5 minutes until it’s soft and smells incredible.

Step 2: Make the Roux Sprinkle flour over the shallots and stir constantly for a full minute. This paste-looking mixture is what makes your queso thick instead of watery.

Step 3: Add Milk Slowly Pour in the milk bit by bit, whisking like your life depends on it. Keep whisking until it’s smooth and starts getting thick – about 3-4 minutes.

Step 4: The Good Stuff Stir in those Hatch chiles and cheese. Watch it all melt together into something beautiful. Keep stirring until it’s completely smooth.

Step 5: Season It Right Add garlic powder, salt, and pepper. Taste it first – the cheese already has salt, so don’t go crazy.

Notes

The heat level of Hatch chiles varies a lot. Some are mild, some will make you sweat. Taste them first. If they’re too mild, add more. If they’re too hot, use fewer.

Can’t find Hatch chiles? Poblanos work but they’re different. Anaheims too. Just not the same flavor.