I had a friend tell me a while back that I need to come up with more “guy food”. I believe his specific requests were for more recipes with bacon and beer. Hoping this Hatch Green Chile Queso, which has neither bacon nor beer, will count for something?
So even though I know we girls do love our queso, this recipe does feel like it falls in the “guy food” category to me. And with the big game coming up, I felt like it was the right thing to do.
It’s super quick and easy to make and comes out smooth and creamy, even without boxed cheese. Once you have the ingredients prepped (mostly just shredding cheese) it’ll just take about 10 minutes to come together. I like to make it in my cast iron skillet because the pan holds heat well and keeps the dip warm when I serve it. Even though Hatch green chiles are not really in season right now, I found a big bag of them in the frozen section at Trader Joe’s.
So no matter who you are cheering for, make this dip and everyone will have something to smile about!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Hatch Green Chile Queso
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Simmer
- Cuisine: Mexican
Description
Even without boxed cheese, this dip comes out smooth and creamy and is super quick and easy to make!
Ingredients
- 2 tablespoons butter
- 2–3 garlic cloves, pressed through a garlic press
- 2 tablespoons all purpose flour
- 1 cup whole milk (plus more if needed for thinning)
- 1/2 cup roasted, chopped, Hatch green chiles
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- pinch of cayenne pepper
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- Garnish with additional green chiles, chopped cilantro, and green onions if desired
- Serve with tortilla chips
Instructions
- In a small skillet, melt butter over medium high heat. Add garlic and stir, cooking for 1-2 minutes. Sprinkle flour over the melted butter, and whisk to make a paste. Cook for 1-2 minutes, and then slowly whisk in the milk. Add green chiles, salt, and cumin. Allow to come to a gentle boil, whisking frequently, until slightly thickened.
- Turn heat to low. Add the cheese, and stir until smooth. Garnish and serve with chips.
Nutrition
- Serving Size: 1 Serving
- Calories: 333
- Sugar: 4.4g
- Sodium: 692mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8.1g
- Trans Fat: 0.5g
- Carbohydrates: 9.4g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 74mg
Maralyn Woods says
Heading for Trader Joe’s hoping they have the frozen Hatch peppers. since freezing is what I do with the fresh ones anyway. Great recipe. Would it be wrong to do it with goat cheese in case I don’t need to make it manly?
Julie says
Hi Maralyn, I like the goat cheese idea! Hope you were able to find the chiles!
Fay says
Hello Julie, I live in Spain and have no Trader Joe nor the chilies available. What kind of chilies would go as a replacement??? The recipe sounds very yummy!!
Julie says
Hi Fay, thanks for your question all the way from Spain! I’m not sure what you have available, but you could use jalapeños instead.
Fay says
Thanks! Will find some 😉
Kristin says
After making this, do you think I could put it in a crock pot to keep it warm? Love you sister!
Julie says
Hi! Do you have one of those tiny crockpots? Otherwise, I think the dip would only fill the crockpot about an inch high and might burn. You could double the recipe if you wanted to though. Love you too!
Sarah says
You had me at Queso <3
Julie says
Thanks Sarah. I’m hopeless when it comes to cheese!
Julie Vick says
The flavor in this is amazing. However, the texture came out a bit grainy. Would just Monterey Jack smooth it out more?
Julie says
Not sure why yours was a little grainy, but you could definitely experiment with different cheeses.
Ryan Blythe says
Dudes everywhere that read LLK are honored.
Ashley says
Can this be made gluten free somehow?
Julie says
Hi Ashley… I don’t have a lot of experience with gluten free flours. Sorry I’m not more helpful!
Tammy says
Use cornstarch instead of flour!
Tammy says
Absolutely loved this, soooooo good, a new favorite !
Erica says
Julie, did you use actual cheese (not lowfat, non-dairy, or other non-cheese)? That would explain graininess. If you need a gluten free option, potato starch/flour would work really well. I added a small xanax of chopped chilies (I think they’re poblano) and it worked great. Yum!!
Carrie Westergren says
What is a serving size for this recipe? Is it just for the cheese sauce or does it include chips also?
Julie says
Serving size is about 1/2 cup queso – not including chips. Hope this helps!
Judy says
Can this be made a few days ahead and reheated?
Julie says
I haven’t tried making it ahead, but I don’t see why not.
Carl says
This dip is insane! So yummy. Thanks for the recipe
Julie says
Glad you love it!
Tina C says
This was so easy and delicious using Hatch chilis we bought in New Mexico! I poured it over 2 grilled chicken breasts for dinner! It’s a keeper!
K says
This was such a great recipe. I used some hatch chilis that I had smoked for it. Yeah. SO good. Next time I think I’ll add some charred corn for garnish.
Thanks for sharing your recipe!