Spicy Hatch Chile Queso Blanco Dip Recipes

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HATCH CHILE CON QUESO DIP



Hatch Chile con Queso Dip image

This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some home. Enjoy them right away or roast before freezing to enjoy year-round (or buy some of the great frozen options available). And skip the fancy cheese counter for this recipe: You'll achieve a smoother queso texture with super-melty cheese from the dairy aisle of the supermarket.

Provided by Rhoda Boone

Categories     Condiment/Spread     Appetizer     Cheddar     Monterey Jack     Chile Pepper     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups

Number Of Ingredients 13

5 large fresh or 1 cup frozen, defrosted or canned, chopped hatch chiles, drained, squeezed dry
3 tablespoons unsalted butter
2 tablespoons grated onion
3 garlic cloves finely grated using a microplane
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese (nothing fancy!)
2 cups grated Monterey Jack cheese
2 plum tomatoes, seeded, diced, drained
Roughly chopped cilantro (for serving)
White-corn tortilla chips (for serving)

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.

HATCH CHILE QUESO



Hatch Chile Queso image

Such a wonderful cheesy dip with a little bit of spice!

Provided by RecipeGirl.com

Categories     Appetizer

Time 25m

Number Of Ingredients 8

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)

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.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 12 g, Protein 16 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 518 mg, Fiber 2 g, Sugar 6 g

ROASTED HATCH CHILE QUESO DIP



Roasted Hatch Chile Queso Dip image

A creamy queso with just the perfect amount of flavor and spice.

Provided by Kristy Bernardo

Categories     Appetizers

Time 17m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 medium white onion, minced
1 large garlic clove, minced
1 tablespoon flour
1 5- ounce can evaporated milk
1 large pinch salt
freshly ground black pepper
3 cups mexican-blend shredded cheese
1/4-1/2 cup half & half
3 hatch chiles, roasted, stemmed and seeded, minced (or poblano or anaheim)

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.

Nutrition Facts : Calories 308 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Protein 15 grams protein, SaturatedFat 12 grams saturated fat, Sodium 693 milligrams sodium, Sugar 4 grams sugar

SPICY HATCH CHILE QUESO BLANCO DIP



Spicy Hatch Chile Queso Blanco Dip image

Make and share this Spicy Hatch Chile Queso Blanco Dip recipe from Food.com.

Provided by JackyAZ

Categories     Mexican

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb white American cheese
8 ounces cream cheese
2 tablespoons whole milk
1 tablespoon butter
2 (4 ounce) cans diced hot hatch chiles (or 8oz fresh roasted chiles)
2 tablespoons chopped cilantro
1 medium jalapeno pepper, chopped
1 small habanero pepper, chopped (for even more spice)

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.

Nutrition Facts : Calories 314.5, Fat 25.3, SaturatedFat 15.2, Cholesterol 71.8, Sodium 657.3, Carbohydrate 9.4, Fiber 0.6, Sugar 2.9, Protein 13.7

HATCH CHILE CREAM CHEESE DIP



Hatch Chile Cream Cheese Dip image

Provided by Valerie Bertinelli

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

1 Hatch green chile or 1 cup canned diced Hatch chiles
1 tablespoon canola oil
1/2 cup finely chopped scallions, white and light green parts only, plus 2 tablespoons sliced dark green parts, for garnish (4 to 5 scallions)
1 pound cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 cups Mexican blend shredded cheese (8 ounces)
1 teaspoon lime zest (2 limes)
Blue and white tortilla chips, for serving

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.

AUTHENTIC CHILE CON QUESO RECIPE - (3.9/5)



Authentic Chile con Queso Recipe - (3.9/5) image

Provided by BobN

Number Of Ingredients 9

3 Hatch green chiles
3 jalapeños
2 tablespoons unsalted butter
1/4 medium yellow onion, diced
2 cloves garlic, diced
1/4 cup half-and-half
2 cups grated Asadero or White Cheddar cheese
Salt to taste
Tortillas for serving

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.

CHILI QUESO DIP



Chili Queso Dip image

I've had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Time 2h20m

Yield 40 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound ground beef
1 pound bulk pork sausage
1 small onion, chopped
2 jalapeno peppers, seeded and finely chopped
1 garlic clove, minced
1 can (15 ounces) chili con carne (without beans)
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, drained
1 jar (4 ounces) diced pimientos, drained
1 package (2 pounds) Velveeta, cubed
Prepared taquitos, tortilla chips or corn chips

Steps:

  • In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

Nutrition Facts : Calories 147 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 473mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

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Top Asked Questions

How to cook Hatch chile queso dip?
Roasted Hatch Chile Queso Dip. 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.
How do you make creamy queso dip?
A creamy queso with just the perfect amount of flavor and spice. 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.
What is queso blanco?
Queso blanco literaly means white cheese in Spanish and I combined four different white cheeses in this dip. Such as white cheddar, Monterey jack, Cotija and cream cheese. Furthermore the star in this recipe is the fresh roasted Hatch chiles in this creamy party dip. My favorite chile from Hatch, New Mexico is nearing the end of the season.
Can I substitute green chiles for queso dip?
Serve queso immediately, while hot, with tortilla chips and garnish with a little extra green chile on top. If you cannot find fresh roasted Hatch chiles in your area, you can substitute one 5-ounce can of chopped green chiles, either mild or hot, depending on your preference.

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