Hatch Chile Queso Dip

A creamy, cheesy hatch chile queso dip recipe! A quick and easy appetizer everyone will love.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: Mexican

Keyword: dip recipe, queso

Servings: servings

Author: Adapted from Food Network Magazine

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

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.