Bang Hatch Chili Smoky White Queso Dip Recipes

HATCH CHILE QUESO

Steps:

• Cut open the roasted green chiles and scrape out the seeds. Then chop the green chiles and shallots.
• In a medium pot over medium heat, melt the butter and add shallots and chiles. Cook, stirring regularly, until the shallots are softened, 3 to 4 minutes.
• Stir the flour into the pot and cook for a minute or two until the mixture forms a paste.
• Slowly drizzle in the milk, stirring constantly to avoid lumps. A whisk helps, but you can also just use a spoon.
• Once the milk is added, stir in the grated cheese. When the cheese is melted, season with a pinch of salt and pepper.
• Serve queso immediately, while hot, with tortilla chips and garnish with a little extra green chile on top.

BANG! HATCH CHILI SMOKY WHITE QUESO DIP

Steps:

• Roast peppers by your preferred method (I put them in a 400 degree oven until blackened, then place into a plastic bag until cool) peel off blackened skin, seed and chop, set aside.
• Heat oil in small pot over med high heat. Add onions, fry until browned. Add garlic and stir for about 1 minute. Add peppers and reduce heat to low. Let cook for a few minutes.
• Add milk. Stir until heated through. Add cheese by handfuls, stirring constantly and letting the cheese melt between handfuls. Add more milk by the tablespoon until it gets to the desired consistency. Salt to taste and serve with tortilla chips and sliced jalepenos.

WHITE QUESO DIP

Steps:

• In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
• Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
• Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
• Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
• Add a pinch of chili powder, and serve hot with tortillas or chips.
• Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.

QUICK MEXICAN 3 INGREDIENT QUESO DIP

Steps:

• Spread a can of chili in a 9x12 dish
• Top with 8oz of cream cheese
• Sprinkle with monetary jack cheese (as much as you want).
• Bake at 350 for 20-30 minutes- until top is bubbly. Enjoy!