The Pioneer Woman Tasty Kitchen
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Hatch Chile Queso Dip

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Level: Easy

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Description

Creamy, warm, cheesy queso dip made with hatch chiles and a tomato-shallot topping. And cheese.

Ingredients

  • 2  Small Vine-ripened Tomatoes, Diced
  • 1  Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided
  • ¼ cups Coarsely Chopped Cilantro Leaves, Divided
  • 1 Tablespoon Unsalted Butter
  • 2  Hatch Green Chiles, Stemmed, Seeded And Chopped (or 2 Serrano Chile Peppers, Stemmed, Seeded And Chopped)
  • 1  Green Or Red Jalapeno Pepper, Stemmed, Seeded And Chopped
  • ½ teaspoons Salt
  • 1 Tablespoon All-purpose Flour
  • 1 cup Milk
  • 4 ounces, weight Shredded Mild Cheddar Cheese
  • 4 ounces, weight Shredded Pepper Jack Cheese
  • Tortilla Chips For Serving

Preparation

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.

Recipe adapted from Food Network Magazine.

2 Comments

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nikkih on 6.15.2014

I’ve been looking for a recipe for chile con queso that doesn’t use Velveeta. While that particular dip is a staple at large family gatherings, and we love it, I want to try something different. This sounds like it might be the one. Thanks.

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Lydia Zerwekh on 6.14.2014

The proper terms are Hatch chile or green chile but never “hatch chilies”. The word “chile” refers to the type of vegetable and Hatch is a town in a valley in New Mexico but NOT a specific variety of green chile. Green chile, the pepper-vegetable comes in numerous varieties grown throughout New Mexico and elsewhere. As with potatoes, recipes don’t usually say Idaho potatoes or “idaho potatoes” when they really mean russet, Yukon Gold, red, etc.) “Hatch” (brand name) green chile AND chile products are available canned and sold in the Hispanic food section of many grocery stores. Authentic Hatch chile and other freshly roasted green chilies (varieties) from New Mexico are distinctive in flavor and superior products of the soil and climate and are an integral part of the cuisine, economy and culture of the entire state.

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