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Hatch Chile Queso Dip

  • Author: Adapted from Food Network Magazine
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 to 6 servings 1x


  • 2 small vine-ripened tomatoes, diced
  • 1 shallot, minced (or 3 tablespoons minced white onion)
  • 1/4 cup coarsely chopped cilantro leaves
  • 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 green or red jalapeno pepper, stemmed, seeded and chopped
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup (4 oz) shredded mild cheddar cheese
  • 1 cup (4 oz) shredded pepper jack cheese
  • Tortilla chips, for serving


  1. In a small bowl, lightly toss tomatoes, 1 tablespoon of the minced shallot and half of the cilantro.
  2. 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.
  3. 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.
  4. Stir in shredded cheeses until smooth; remove from heat. Stir in remaining chopped cilantro.
  5. Pour dip into a serving bowl; spoon tomato mixture on top. Serve with tortilla chips.