Hatch Green Chile Queso

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.

The Wedge Kettle Chip Dip plus Giveaway!

The Wedge Kettle Chip Dip plus Giveaway!

The Wedge Kettle Chip Dip

I was recently asked by Kettle Brand Chips to create an original recipe chip dip for one of their different varieties of Kettle Brand Chips. This task allowed me to indulge myself in the flavors that I love. As a new father, my wife and I don’t get to go out as much as we used to. Our favorite date night was a trip to the steak house which included a nice wedge salad to start things off. The iceberg lettuce topped with tomatoes, blue cheese and bacon was a flavor that we haven’t had in a long time. So I decided to turn our favorite indulgence into a chip dip that we can enjoy every day.

The Wedge Dip

After varying the ingredients and amounts, I came up with an extremely tasty dip that reflected our favorite flavors from a wedge salad. The dip is not a light dip and requires a real potato chip to handle the indulgent dip. Kettle Brand Chips can handle the pressure of lifting up this awesome dip. Kettle Brand cooks real, unpeeled potatoes in small batches for a superior taste and a signature crunch that allows them to be the perfect match to this hearty dip while others crack and crumble under the pressure.

The Wedge Kettle Chip Dip

Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.

Mix until smooth

Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.

Add the seasonings

Finally add the bacon bits, blue cheese and tomato and fold them into the dip.

Add the bacon, blue cheese and tomatoes

Make sure to reserve a 1/4 tsp of each of these to top the dip before serving. This little bit will highlight the ingredients so that your guests can see the flavors of the dip.  A big tip when entertaining is to make everything appealing to the eye.

All Mixed Up

Refrigerate the dip for at least 4 hours before serving.  This is a crucial step as it was soften the parsley and cause the dip to thicken up.

The Dip

Finally scoop into a serving dish and top with the reserved tomato, blue cheese and bacon.  I prefer to serve these with classic sea salt kettle chips, but the dip will work with any of the 14 varieties of Kettle Chips.

A loaded chip

The bacon and blue cheese added a nice contrast to the fabulous crunch of the Kettle Chip.  This dip is awesome and really drives home the wedge flavor.  Now you can indulge yourself everyday with the taste and flavors of a steakhouse.

The Wedge Kettle Chip Dip with Sweepstakes!
Author: 
Recipe type: Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 32
 
The Perfect Dip for any occasion. This dip reflects the flavors of "The Wedge" salad, so that you can enjoy it every day.
Ingredients
  • ½ cup blue cheese (finely crumbled)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • ¼ cup milk
  • ¼ cup bacon bits
  • 1 tomato, seeded, finely chopped
  • 1 tbs dried parsley
  • ½ tsp worcestershire sauce
  • ¼ tsp garlic powder
  • pinch salt
Instructions
  1. Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.
  2. Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.
  3. Finally add the bacon bits, blue cheese and tomato and fold them into the dip. Make sure to reserve a ¼ tsp of each of these to top the dip before serving.
  4. Refrigerate the dip for at least 4 hours before serving.
Nutrition Information
Serving size: 21g Calories: 53 Fat: 4.6g Saturated fat: 1.7g Carbohydrates: 2.3g Sugar: 0.7g Sodium: 91mg Protein: 0.8g Cholesterol: 7mg

Overall this dip hit each and every flavor of the wedge salad. It was a huge success and both Dana and I loved it! This is definitely going to become a staple at our house. Now tell me, what is your favorite dip to be entered in to win a $100 Visa gift card.

Sweepstakes Rules:
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This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 11/13-12/31.
Be sure to visit the Kettle Brand Page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!
Disclosure:

I was reimbursed for my ingredients and the Kettle Brand Chips in this post. While I was compensated for my time, the review found on this blog is truthful and honest in my opinion, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.