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Hatch Green Chile Queso

January 31, 2016

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Hatch Green Chile Queso in a small cast iron skillet, garnished with green chiles, chopped cilantro, and green onions , sitting on a large wood plate with tortilla chips and a bundle of cilantro, with a small bowl of green onions and a small bowl of green chilies next to the plate.

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?

A tortilla chip being dipped into a cast iron skillet of Hatch Green Chile Queso that has been garnished with green chiles, chopped cilantro, and green onions.

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.

Hatch Green Chile Queso in a small cast iron skillet, garnished with green chiles, chopped cilantro, and green onions , sitting on a large wood plate with tortilla chips and a bundle of cilantro.

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.

Hatch Green Chile Queso in a small cast iron skillet, garnished with green chiles, chopped cilantro, and green onions , sitting on a large wood plate with tortilla chips and a bundle of cilantro, with a small bowl of green onions next to the plate.

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

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Hatch Green Chile Queso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Simmer
  • Cuisine: Mexican
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Description

Even without boxed cheese, this dip comes out smooth and creamy and is super quick and easy to make!


Ingredients

Scale
  • 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

  1. 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.
  2. 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

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Filed Under: Appetizers, Dips, Sides, Snacks

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Comments

  1. Maralyn Woods says

    January 31, 2016 at 2:28 pm

    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?

    Reply
    • Julie says

      February 1, 2016 at 8:16 am

      Hi Maralyn, I like the goat cheese idea! Hope you were able to find the chiles!

      Reply
  2. Fay says

    February 1, 2016 at 10:39 am

    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!!

    Reply
    • Julie says

      February 2, 2016 at 7:49 am

      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.

      Reply
      • Fay says

        February 2, 2016 at 9:27 am

        Thanks! Will find some 😉

        Reply
  3. Kristin says

    February 2, 2016 at 1:17 am

    After making this, do you think I could put it in a crock pot to keep it warm? Love you sister!

    Reply
    • Julie says

      February 2, 2016 at 7:50 am

      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!

      Reply
  4. Sarah says

    February 2, 2016 at 10:36 am

    You had me at Queso <3

    Reply
    • Julie says

      February 4, 2016 at 10:51 am

      Thanks Sarah. I’m hopeless when it comes to cheese!

      Reply
  5. Julie Vick says

    October 9, 2016 at 2:02 pm

    The flavor in this is amazing. However, the texture came out a bit grainy. Would just Monterey Jack smooth it out more?

    Reply
    • Julie says

      October 10, 2016 at 3:17 pm

      Not sure why yours was a little grainy, but you could definitely experiment with different cheeses.

      Reply
  6. Ryan Blythe says

    June 12, 2017 at 10:47 am

    Dudes everywhere that read LLK are honored.

    Reply
  7. Ashley says

    January 5, 2018 at 9:30 am

    Can this be made gluten free somehow?

    Reply
    • Julie says

      January 5, 2018 at 8:18 pm

      Hi Ashley… I don’t have a lot of experience with gluten free flours. Sorry I’m not more helpful!

      Reply
    • Tammy says

      August 14, 2018 at 3:27 pm

      Use cornstarch instead of flour!

      Reply
  8. Tammy says

    October 20, 2018 at 7:11 pm

    Absolutely loved this, soooooo good, a new favorite !

    Reply
  9. Erica says

    March 16, 2019 at 6:54 pm

    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!!

    Reply
  10. Carrie Westergren says

    October 11, 2019 at 1:24 pm

    What is a serving size for this recipe? Is it just for the cheese sauce or does it include chips also?

    Reply
    • Julie says

      October 11, 2019 at 1:27 pm

      Serving size is about 1/2 cup queso – not including chips. Hope this helps!

      Reply
  11. Judy says

    August 17, 2020 at 2:47 pm

    Can this be made a few days ahead and reheated?

    Reply
    • Julie says

      August 17, 2020 at 3:51 pm

      I haven’t tried making it ahead, but I don’t see why not.

      Reply
  12. Carl says

    January 22, 2022 at 2:01 pm

    This dip is insane! So yummy. Thanks for the recipe

    Reply
    • Julie says

      January 22, 2022 at 8:49 pm

      Glad you love it!

      Reply
  13. Tina C says

    March 26, 2022 at 5:33 pm

    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!

    Reply
  14. K says

    July 29, 2024 at 9:04 am

    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!

    Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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