Hatch Green Chile Queso

Dana and I are huge fans of Green Chiles.  We eat them whenever we can, but Hatch chiles are hard to come by in Virginia.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  We used a bunch to make some Green Chile Enchiladas and figured it would be great to use some in queso.

Hatch Green Chile Queso

Hatch Green Chile Queso

The first thing that you need is to get 3-4 chiles roasted, peeled and seeded. If you are lucky, the Hatch Chile Store already did this for you.  If not you will need to roast, peel and seed the chiles yourself.  I have directions in my Green Chile burger post.

Hatch Green Chiles

To start heat olive oil and onions in a sauce pan over medium heat.  Cook the onions till they are translucent.  Roughly 5 minutes.

Cook the Onions

Then add the garlic and continue to cook for another minute.

Add the Peppers

Add the 1/3 cup milk and roasted chiles.  Cook for 3 minutes or until the milk is warmed. Add the salt, pepper, cayenne pepper and cumin into the pan.

Melt the cheeseThen slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese.  Stirring as you add the cheese.

Mmm melted

Stir until melted.

Queso

Simmer for 5 minutes or until smooth and delicious!

Serve with your favorite chips.

Hatch Green Chile Queso
Author: 
Recipe type: Queso
Cuisine: Tex/Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A perfect blend of green chiles and cheese melted into a delicious dip!
Ingredients
  • 4 hatch chiles, roasted, peeled and seeded (or equivalent peppers)
  • 8 oz White American Cheese, cubed
  • 4 oz Monterrey Jack Cheese, cubed
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp cumin
  • ¼ tsp cayenne pepper (1/2 tsp if you like it hot, some like it hot)
Instructions
  1. To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
  2. Then add the garlic and continue to cook for another minute.
  3. Add the ⅓ cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed.
  4. Add the salt, pepper, cayenne pepper and cumin into the pan.
  5. Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
  6. Stir until melted.
  7. Simmer for 5 minutes or until smooth and delicious!
  8. Serve with your favorite chips.
 

The Chiles

We received medium spiced chiles from http://www.hatch-green-chile.com/ and they were not too spicy.  However, it is noted that I have a high tolerance for spice.  Next time I will opt for the hot chiles.

It is noted that we received the Hatch Green Chiles from http://www.hatch-green-chile.com/ for free, but did not get paid or compensated in any other way for this review.  I am not an affiliate and I do not receive any compensation for any sales resulting from this review.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. I’ve been seeing Hatch chiles on my Western friends’ blogs but didn’t know about this website. Just ordered 5lbs of these based on your mention of them. Good reviews about their customer service too.

    Alexis found Hatch chiles on Amazon from a different supplier for over double the cost, so thanks for saving me some $$.

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