Hatch Chile Con 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.

ROASTED HATCH CHILE QUESO DIP

Steps:

• Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
• Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced hatch chiles and stir until very hot. Serve immediately with bread cubes or tortilla chips.

HATCH CHILE CON QUESO DIP

Steps:

• If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
• In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
• Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
• Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
• Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.

SPICY HATCH CHILE QUESO BLANCO DIP

Steps:

• Grease bottom of the crockpot with butter.
• Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
• Cover and cook on low heat for 45 minutes.
• Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
• Cook for another 15-20 minutes, or until the cheese is completely melted.
• Keep cheese dip in crockpot on the warm setting until ready to serve.

HATCH CHILE CREAM CHEESE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
• Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
• Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
• Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
• Garnish with the dark green scallions and serve with tortilla chips.

CHILE CON QUESO

Steps:

• Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
• Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
• Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

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.

AUTHENTIC CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it's melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.