Hatch Green Chile Queso

  • Author: Julie
  • Yield: 4 servings 1x



  • 2 tablespoons butter
  • 23 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


  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.


  • 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