Hatch Green Chile Queso Recipe

Shred and coat

Shred or finely chop all cheeses and toss with the cornstarch in a medium bowl until evenly coated. This helps prevent the cheese from separating and creates a smooth, creamy queso.

Heat a medium heavy-bottomed saucepan or skillet over medium heat. Add butter and olive oil. When butter is melted and sizzling, add the finely diced onion and sauté 4–5 minutes until translucent and just beginning to brown at the edges.

Add the minced garlic and diced jalapeño (if using) and cook 30–45 seconds until fragrant, stirring so the garlic doesn't burn.

Stir in the chopped roasted Hatch chiles and cook 2 minutes to warm through and let flavors meld. Sprinkle in cumin and smoked paprika and stir for 15–20 seconds to bloom the spices.

Reduce the heat to low–medium. Pour in the milk and heavy cream and warm until small bubbles appear at the edges but do not boil (about 3–4 minutes). Stir frequently to prevent scorching.

Once the dairy is warm, take one handful of the shredded cheese mixture and stir into the pan until melted and smooth, then add remaining cheese gradually in batches, stirring constantly and allowing each addition to melt completely before adding more. This gradual method ensures a silky texture.

If the mixture seems too thin, continue to simmer gently for 1–2 minutes, stirring; if it becomes too thick, whisk in up to 2 tablespoons additional milk to reach desired consistency.

Taste and season with kosher salt and freshly ground black pepper. Stir in the lime juice and chopped cilantro. If you like more heat or tang, stir in pickled jalapeños or extra chopped roasted chile now.

Keep queso warm over very low heat, stirring occasionally, or transfer to a small slow cooker or insulated bowl for serving. If reheating, warm gently and stir in a splash of milk if needed to restore creaminess.

Spoon the Hatch Green Chile Queso into a serving bowl and garnish with extra chopped roasted chiles, cilantro, or pickled jalapeños. Serve immediately with tortilla chips, warm flour tortillas, or as a topping for nachos, tacos, or grilled meats.