Hatch Green Chile Queso Recipe

Roast and Peel (if using fresh Hatch chiles)

If you have fresh Hatch chiles: roast them over a gas flame, under a broiler, or on a hot cast-iron skillet until blistered and blackened on all sides (8–12 minutes). Place roasted chiles in a bowl and cover with plastic wrap for 10–15 minutes to steam — this loosens skins. Peel, seed and stem the chiles, then chop finely. Measure 1 cup chopped. (If using canned or jarred roasted Hatch chiles, drain and chop.)

Warm a medium skillet over medium heat with 1 tbs butter. Add the diced yellow onion and a pinch of salt; cook 4–6 minutes until softened and translucent. Add the minced garlic and the optional jalapeño and cook 30–45 seconds until fragrant. Remove from heat and set aside.

In a medium heavy-bottomed saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in the 2 tbs all-purpose flour and cook for 1–2 minutes to make a roux, stirring constantly so it does not brown.

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream. Continue whisking to combine and bring mixture to a gentle simmer over medium-low heat. Cook, stirring frequently, until slightly thickened, about 3–5 minutes.

Cut the 4 oz cream cheese into cubes and add to the warm milk mixture, whisking until melted and smooth.

Reduce heat to low. Add the shredded sharp cheddar (2 cups) and shredded monterey jack (1 cup) a handful at a time, stirring or whisking until fully melted and smooth before adding more. Keep the sauce at a low gentle simmer — do not boil, or the cheese may seize.

Stir the cooked onion/garlic mixture and the 1 cup chopped roasted Hatch chiles into the melted cheese sauce until evenly distributed.

Add 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning, adding up to another 1/2 tsp salt if needed. If the queso is too thick, thin with up to 1/4 cup warm milk, 1 tablespoon at a time, until desired consistency is reached.

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro (if using). Keep the queso on the lowest heat setting or transfer to a small slow cooker on warm to keep molten for serving.

Transfer the Hatch Green Chile Queso to a warmed serving bowl or small slow cooker. Garnish with extra chopped roasted chiles or sliced radishes if desired.

Serve immediately with 6 cups tortilla chips for dipping. Reheat gently over low heat, stirring occasionally, if the queso firms up.