I’m taking some time off the next few weeks to spend with my family and our new bundle of joy. In the meantime, I’ve set up a few posts ahead of time to share. In case you share in my weakness for queso dip of any and all kinds, you will be pleased to know this recipe is a) delicious, b) easy to make and c) totally unnecessary to share.
There are few foods in life I cannot handle myself around:
1) Frosted animal crackers (there’s a reason they’re called “crack”ers).
2) Giordano’s deep dish spinach pizza. I am always in danger of faceplanting right into the restaurant doors as I gallop to them any time I’m in Chicago.
3) Queso dip. Anywhere. Any kind. Amen.
Suffice it to say, this hatch chile queso dip stood no chance of surviving longer than one meal. As in, it was my lunch the day I made it. I regret nothing.
But let’s back up a bit. Have you ever tried a hatch chile before? I hadn’t but I’d heard great things about the New Mexico pepper — and I love me some fresh peppers — so when The Hatch Chile Store offered to send me a sample, I was all, “UmmmmmYES.” And then they sent me 10 pounds of chiles. (I repeat: UmmmmmYES).
These hatch chiles are the perfect amount of heat, nice and hearty and a perfect addition to this dip. I love that they were pre-roasted and peeled, too, which made them extra easy to use. They’ve made appearances in a couple other meals of ours and I’m already having recurring dreams of making tortilla soups, salsas and cheesy chile rellenos with what’s left (because cheese).
And of course, they were stellar in this creamy queso dip. Just imagine: Warm, cheesy dip, with a perfect kick of heat from the peppers and texture from the fresh tomato-shallot mixture and a generous handful of salty, crispy tortilla chips on the side. You understand now how I easily justified eating just this for lunch, right? I’ll assume you’re nodding your head.
Hatch Chile Queso Dip
Ingredients
- 2 small vine-ripened tomatoes, diced
- 1 shallot, minced (or 3 tablespoons minced white onion)
- ¼ cup cilantro leaves, coarsely chopped
- 1 tablespoon unsalted butter
- 2 medium-heat hatch green chiles, thawed, stemmed, seeded and chopped (or 2 serrano chile peppers, stemmed, seeded and chopped)
- 1 jalapeno pepper, stemmed, seeded and chopped
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup mild cheddar cheese, 4 oz shredded
- 1 cup pepper jack cheese, 4 oz shredded
- Tortilla chips, for serving
Instructions
- In a small bowl, lightly toss tomatoes, 1 tablespoon of the minced shallot and half of the cilantro.
- In a medium saucepan over medium heat, melt butter. Add remaining minced shallot, chopped hatch chiles, chopped jalapeno pepper and salt. Cook, stirring occasionally, 3 to 4 minutes until shallot is softened.
- Add flour; stir and cook 1 minute until fully mixed in and absorbed. Stir in milk. Simmer 5 minutes, stirring occasionally, until mixture begins to thicken.
- Stir in shredded cheeses until smooth; remove from heat. Stir in remaining chopped cilantro.
- Pour dip into a serving bowl; spoon tomato mixture on top. Serve with tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Disclosure: I received a sample of hatch chiles from The Hatch Chile Store for review purposes only. All opinions are my own.
As a native New Mexican, I enjoy this over fresh-from-the-oven tater tots.
Dee, that sounds AMAZING. Will need to try!
Emily — That’s a really good question! I think you could probably keep the dip in a crockpot on the “warm” setting for a party, but I wouldn’t suggest making it in the crockpot. Hope that helps!