Description
This creamy Hatch Chile Queso is a delightful blend of roasted chiles and rich cheese, perfect for any gathering or game day.
Ingredients
Scale
- 4 medium roasted Hatch chiles (medium or hot)
- 2 tablespoons unsalted butter
- 2 medium shallots
- chopped finely
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 8 ounces shredded Monterey Jack cheese
- salt and pepper
- tortilla chips
- for serving
Instructions
- In a saucepan, melt the unsalted butter over medium heat.
- Add the chopped shallots and sauté until they are translucent.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the whole milk, ensuring there are no lumps.
- Cook until the mixture thickens, then reduce the heat to low.
- Add the shredded Monterey Jack cheese and stir until melted and smooth.
- Mix in the roasted Hatch chiles, and season with salt and pepper to taste.
- Serve warm with tortilla chips.
Notes
For a spicier queso, use hot Hatch chiles. This recipe can be easily doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dip
- Method: Stovetop
- Cuisine: Southwestern / Mexican-inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: Hatch Chile Queso, cheese dip, appetizer, game day, roasted chiles