Hatch Chile con Queso

by Shawnda on August 14, 2012

in Appetizers,Hatch chiles,Mexican & TexMex

Hatch Chile con Queso

Hatch chiles are back! For a few short weeks in August, you’ll find large roasters stationed outside our favorite grocery store chain, with the smell of the charred New Mexican peppers in the air. They’ll roast and bag up hundreds of pounds of hatch chiles…

And then, just like that, they’ll be gone.

I picked up a couple of pounds of chiles, most of which were frozen for a rainy day. But we wouldn’t be doing hatch season any justice if we didn’t drown a pile of chopped chiles in melted cheese.

Hatch Chile con Queso

I whipped up a batch of our favorite white queso dip, substituting the usual tomato, jalapeno, and cilantro with a mound of hatch chiles. With fewer ingredients to get in the way, the flavors of the roasted chiles and the cheese made it hard to resist going back for seconds. And double-dipping.

Hatch Chile con Queso

The restaurant favorite white chile con queso dip made with late summer hatch chiles.

Ingredients

  • 1 tsp olive oil
  • 1/4 cup chopped white onion
  • 1 clove garlic, minced
  • 2 roasted hatch chiles, chopped (skin, seeds, and stems removed; if using canned, drain well)
  • 4-6 Tbsp milk
  • 8 oz white American cheese, shredded
  • 2 oz Monterrey Jack cheese, shredded
  • Salt
  • Pepper

Instructions

  1. Heat oil in small sauce pan over medium heat.
  2. Saute onion until translucent, 3-5 minutes.
  3. Add minced garlic and cook for 1 minute more.
  4. Add chiles and 4 Tbsp milk, stirring until heated.
  5. Add grated cheese one handful at a time, occasionally stirring between additions to incorporate melted cheese with the milk.
  6. Add additional milk by the tablespoon, if necessary.
  7. Salt and pepper to taste, serve warm with chips.
  8. It will get thicker as it cools but it can easily be thinned with a short trip through the microwave.

Notes

Yields: ~1 1/4 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

{ 24 comments… read them below or add one }

1 megan @ whatmegansmaking August 14, 2012 at 6:37 am

ooh this sounds so good! I have a new salsa recipe to try and I think I’ll have to make this too and have a little fiesta :)

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2 Laura August 14, 2012 at 7:00 am

Um, is that a burger to the left? Dear god this sounds good. I buy Hatch chiles in cans, but just not the same. I’m sure poblanos would be great,eh? Wonder if I could grow next year – don’t think they like our soil up here!

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3 foodiebride August 14, 2012 at 10:48 am

YeP – it’s a hatch-stuffed cheeseburger!

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4 doodles August 14, 2012 at 9:00 am

ya know now I know for sure that the secret behind white chile con queso is white american cheese cause I heard it from you. I have visited the funny little town of Hatch NM during their harvest and drying period. In a word AMAZING. You can order fresh ones during this time but being it’s a bit late they may have sold out.

Thanks again for the secret behind this tasty dish.

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5 Sylvia August 25, 2012 at 10:48 pm

Hi, you are in luck! The Hatch Chile Festival takes place during Labor Day Weekend. You can get as much Hatch chile as you wanat and the vendor(s) will roast it on the spot. You can get mild, medium or hot. It’s the best!

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6 Bridget August 14, 2012 at 10:49 am

It’s kind of weird to me that you guys in Texas already have the chile roasters out, because it’s a little early in the season yet, so it’s spotty here in southeastern New Mexico. I saw one on the side of the road last weekend, but we probably won’t have them at all the grocery stores for a couple weeks.

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7 foodiebride August 14, 2012 at 11:01 am

That is weird – they only do “live roasting” for 2-3 weeks here. I actually think this upcoming weekend will be the last time that my closest HEB will have roasters going.

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8 Chung-Ah | Damn Delicious August 14, 2012 at 3:43 pm

Oh man, I definitely have to make this on my next dinner party as an appetizer! The guests will be over the moon for it!

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9 Joanne August 14, 2012 at 4:12 pm

Somehow Hatch chiles never quite make it up here and I’m always so sad! Maybe I’ll just have to stalk my Whole Foods…

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10 Angie R. August 14, 2012 at 10:45 pm

I love Hatch chiles, I had no idea they did the roasting thing at the store. Just checked and they are doing it at one of the stores here this weekend – I’m there!

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11 Jen @ Jen's Favorite Cookies August 15, 2012 at 9:45 am

I think I have some hatch chilies in my freezer!! I could literally start making this right now, and have some delicious queso for lunch! (lunch of champions, right?) Do I spy hatch chilies in the sandwich too? I could get used to a lunch like this.

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12 Kelsey August 15, 2012 at 10:35 am

Oh my. Heaven.

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13 Kristy August 15, 2012 at 1:17 pm

I wish I lived in a place that had chile roasters outside the grocery store. I also wish I had a bowl of that queso blanco in front of me right. now.

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14 As A Verb August 17, 2012 at 11:00 am

YUM this sounds great! I’ve been on a huge chiles kick. Can’t wait to try this out!

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15 Stacey August 17, 2012 at 3:04 pm

I just went to go get lunch at Bristol Farms and they are roasting this weekend. I just like to roast them myself so I picked up 4 pounds of the Hot ones. The Hot doesn’t seem that hot this year, I don’t know why.
This recipe is definitely going into the rotation. Thank you.

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16 kathleen @ the lushers August 19, 2012 at 8:38 pm

I wish there were roasters stationed outside our grocery stores! It’s just not the norm in North Carolina.

My husband & I just got done roasting 15lbs of them & we will definitely be throwing some into some queso!

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17 Mary Ellen August 22, 2012 at 10:37 am

I fell in love with hatch chiles on a trip to NM last year. I wish we could get them here in PA because this recipe sounds heavenly!!

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18 Cook from NM August 24, 2012 at 11:23 pm

This picture is devine and mouthwatering! If you wait until a little later in the chile picking season, say early Sept. or so the chile will start to turn red and be the absolute best green chile you have ever had. It turns so sweet, yet keeps the heat, and I promise you will never want to have regular ole’ green again (-; The smell of chile roasting in the air permeates the whole city of Albuquerque and make for a mouthwatering couple of months around here!

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19 LindaH August 26, 2012 at 4:14 pm

If I can’t find that variety of chile pepper in my area, what would you suggest as an alternative? Thanks!

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20 foodiebride August 26, 2012 at 4:29 pm

A roasted poblano will be very similar.

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21 Haley August 29, 2012 at 3:25 pm

This looks delicious- especially with green chile! I was wondering how this would taste if I made it ahead of time, refrigerated it, and then reheated it to eat later- still good? Does it reheat very well? Thanks!

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22 foodiebride August 30, 2012 at 2:51 pm

Yeah, it reheats pretty well. We never eat all the queso in just one sitting… although it’s tempting :) Just give it 30-second spins in the microwave until it’s nice and melty again.

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23 Duncan Patterson October 9, 2012 at 3:13 pm

The best green chiles do not come from Hatch, they come from Las Cruces NM, at New Mexico State University is where they came up with the green chile strain that you refer to as Hatch, but the Hatch chiles are all decendents of the NMSU chile.

You should try queso fresco cheese or chihuahua cheese along with the american cheese and skip the monterey jack, jack cheese is not the smoothest melting cheese. Nor the tastiest.

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24 Jenn August 18, 2013 at 3:40 pm

This queso is fantastic. We also roasted a couple of jalapeƱos and added them to the mix. Used jalapeƱo jack cheese slices- because that’s all we had on hand.
Also added a generous handful of chopped cilantro- just because I love it so much. We’re making the burgers later for our fantasy draft. With this queso on top, we know they will be great! This is our first hatch dish of the year. Yay for hatch season!

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