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Best Creamy Roasted Hatch Chili Con Queso Dip Recipe

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This creamy, smoky Hatch chili con queso dip is unpretentious, forgiving, and absolutely unstoppable at a party. It’s quick to make with simple ingredients and delivers a velvety texture that will ruin all other dips for you.

Ingredients

Scale
  • 4–5 medium fresh Hatch chiles (about 8 ounces total)
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 8 ounces Monterey Jack cheese, freshly shredded
  • 4 ounces cream cheese, softened
  • 1 cup whole milk
  • 2 tablespoons butter
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 medium tomato, seeded and diced (about 1/2 cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (or to taste)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Roast the Hatch chiles (10-15 minutes): Place the chiles directly over a gas flame or under a broiler. Use tongs to turn them every 2-3 minutes until the skin is charred and blistered all over. Transfer to a zip-top bag and seal. Let steam for 10 minutes to loosen the skins.
  2. Prepare the chiles (5 minutes): Remove chiles from the bag and peel off the charred skin. Cut off stems, slice open, and scrape out seeds and membranes. Dice the flesh into small pieces. Set aside.
  3. Sauté the aromatics (5 minutes): In a medium saucepan over medium heat, melt the butter. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  4. Build the base (3 minutes): Reduce heat to low. Add softened cream cheese and stir until fully melted and combined with the onions.
  5. Add the milk and cheese (5-7 minutes): Slowly pour in the milk while stirring constantly. Add shredded cheddar and Monterey Jack a handful at a time, stirring after each addition until fully melted. Keep heat on low. The mixture should be smooth and glossy.
  6. Incorporate the chiles and seasonings (2 minutes): Stir in diced roasted Hatch chiles, diced tomato, and ground cumin. Add salt to taste. Let simmer gently for 1-2 minutes to meld flavors.
  7. Serve immediately: Transfer to a serving bowl. Garnish with fresh cilantro. Serve warm with tortilla chips, sliced vegetables, or warm soft pretzels.

Notes

Shred your own cheese for best results; pre-shredded cheese can make the dip grainy. Keep heat on low to prevent the cheese from seizing. The dip thickens as it cools; reheat gently with a splash of milk. For a spicier version, add a diced serrano pepper or chipotle in adobo sauce. Leftovers can be refrigerated for up to 4 days and taste even better the next day.

Nutrition

Keywords: Hatch chili con queso, creamy queso dip, roasted Hatch chiles, cheese dip, game day dip, Mexican appetizer, smoky queso

Find it online: https://gleefulfork.com/best-creamy-roasted-hatch-chili-con-queso-dip-recipe/