This Hatch queso recipe is a Southwestern twist on a Tex-Mex staple that tantalizes the taste buds with its rich and creamy goodness. It takes its name from the renowned chile peppers that are grown in the Hatch Valley of New Mexico and are known for their smoky and mildly spicy flavor. With the addition of some sautéed onions, the result is a zesty, slightly smoky, and satisfying queso that’s perfect for scooping up with tortilla chips or drizzling over nachos.
Key Ingredients and Substitutions
Creating great homemade Hatch Green Chile Queso does not take a lot of ingredients, and it comes together quickly.
The full ingredient list and measurements are listed in the printable recipe below.
- Shredded Cheese: We used a combination of Monterey Jack and white cheddar cheese for our green chile queso. Monterey Jack has a mild, buttery flavor, while the cheddar cheese can be a little nutty and sharper, bringing a bit more flavor punch. You can substitute any good melting cheese for either of these cheeses but do not pick something that might overwhelm the flavor of the Hatch chiles. The key is using freshly grated cheese since store-bought shredded cheese contains additives such as potato starch to keep the cheese from clumping. This can prevent the cheese from completely melting.
- Hatch Green Chiles: We prefer Hatch chiles for our queso because of their flavor, but you can substitute them with Anaheim or poblano, which are slightly milder in flavor than Hatch. You can use either freshly roasted hatch chile peppers if you can find them or a can of chopped hatch green chiles.
- Evaporated Milk: To keep the queso creamy and smooth, you will want to use evaporated milk instead of regular milk or water. Evaporated milk contains high protein levels with less water, making the cheese dip creamy and less likely to separate.
- Cornstarch: Acting as a thickening agent it helps keep the fat from separating.
What are Hatch Chiles
Hatch chiles are grown in Hatch Valley of New Mexico and have a very short cultivation season from August to September, which makes these chiles a hot commodity for a short while. Their thick skin and meaty walls make them perfect for roasting, bringing out their buttery, earthy flavor. They are similar to an Anaheim pepper in shape and size and range in heat from mild (1,000-1,500 Scoville Units) to hot (2,500 to 8,000 Scoville Units). The heat can go from an Anaheim mild heat to a jalapeño spicy, so give them a taste before adding them to a dish. They are great freshly roasted and added to anything from a cheese dip to a burger or your morning eggs, or you can stuff them to make chili rellanos.
The Best Cheese for Queso
To get the best restaurant-style queso, definitely don’t use processed cheese like Velveeta. Instead, combine cornstarch, evaporated milk, and freshly grated, full-fat melting cheese like cheddar or Monterey Jack. Full-fat cheese produces creamy and smooth queso, so avoid using low-fat or no-fat cheese, which takes longer to melt and could be stringy or tough. You will get the creamiest queso using cheese that you hand grate on a box grater or food processor since pre-shredded cheese contains additives, such as potato starch, to keep the cheese from clumping. This can prevent the cheese from completely melting, giving your queso a less-than-creamy texture.
How to Make Hatch Queso
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: While we normally prefer fresh pressed garlic in most of our recipes, this one actually tastes better with garlic powder, which blends better with the onions for that savory punch.
1. Cook the Onions and Combine the Cornstarch and Evaporated Milk: Melt butter over medium heat in a large saucepan. Add onions, cooking slowly for about 3 minutes or until the onions are translucent and start to brown. In a medium bowl, combine evaporated milk and cornstarch, whisking until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan with onions and stir until the mixture begins to thicken.
4. Melt the Cheese: In small batches add the shredded cheese stirring to combine so that cheese melts evenly.
5. Add Chiles and Spices: Add cumin, garlic powder, salt, black pepper, and Hatch chiles, then stir until everything is well combined. Bring queso to a simmer and cook for 2-3 minutes.
7. Serve: Top with cooked Mexican-style chorizo or a little seasoned ground meat, if desired, and serve with your favorite tortilla chips.
Make-Ahead and Storage
Make-Ahead: Queso is best when made fresh since it will thicken and get grainy as it cools due to the cornstarch. It is easy and quick to make, so we recommend not making it ahead. It can be kept warm in a slow cooker or crock pot.
How to Store:Â Leftover queso will never be as good as fresh, but if you have leftovers, you can refrigerate them in an airtight container for up to 4 days. And believe it or not, we have actually frozen leftover queso. Once it has cooled, use a freezer-safe bag. It can be frozen for up to 3 months.
How to Reheat:Â The queso will begin to thicken as it cools. To reheat it, place it in a pot on the stovetop on low heat and add a splash of milk if it is too thick. It can also be reheated quickly in the microwave. Using a microwave-safe bowl, add queso and a splash of milk and heat in 15 to 30-second increments, stirring between heating cycles to help ensure the smoothest possible texture.
What to Serve with Queso
Hatch chile queso is perfect with tortilla chips, and we love topping ours with chorizo and guacamole. Served with a frozen margarita or two, it makes for the perfect happy-hour appetizer.
It can be used as a topping for baked potatoes, drizzled on top of nachos or tacos, as a dip for taquitos, as the cheese on your favorite burger, on top of chili, as a dip for french fries or soft pretzels, or even with your morning scrambled eggs.
Recipe Tips and Notes
- Add some protein. Pork sausage, ground beef, or chorizo are great additions to this queso.
- Keep it warm in a slow cooker. Hatch green chile queso can also be prepared in a slow cooker. After simmering for 2-3 minutes, transfer it to a slow cooker and set it to warm. Serve it directly from the slow cooker to keep it smooth, creamy, and warm.
- Serve it in a warm cast iron skillet. To keep the queso warm as it’s being eaten, heat a cast iron skillet in the oven, add the queso, and serve.
Frequently Asked Questions
Queso translates as cheese, but when someone mentions queso, they usually refer to the liquidy, melty cheese dip, which is an American invention. It is a common appetizer in many American-Mexican restaurants.
It is mildly spicy, depending on the heat of the Hatch chile. We use a combination of mild and hot Hatch peppers to give it a little heat.
Hatch chile peppers can range in heat from medium heat, like a poblano pepper, to spicy, like a jalapeno pepper.
The queso will thicken as it cools because it is made using cornstarch and real cheese, but it will remain creamy. Stir it to prevent the film from forming on top. You can use a splash of milk or evaporated milk to thin out the queso.
More Hatch Recipes To Try
Looking for more recipes made with Hatch green chiles? Try these other favorites:
- Hatch Chile Mac and Cheese – This recipe combines rich, gooey melted cheese with Hatch chiles’ bold, earthy taste, creating a mouthwatering dish that will leave your taste buds dancing.
- Green Chile Cornbread –This cornbread recipe is the perfect fusion of Southwest flavors. It combines traditional cornbread with the zing of green chiles to create a mouthwatering side dish that’s easy to make. Ideal as a side dish or standalone treat, this cornbread is a crowd-pleaser at any meal.
- New Mexico Hatch Green Chile Chicken Enchiladas – These enchiladas are indulgent but not too heavy. They are stuffed with chicken, roasted hatch chile peppers, and onions topped with a roasted tomatillo green chile sauce, and cheese.
- Hatch Green Chile Chicken Quesadillas –  This recipe brings the smoky, spicy flavors of the Southwest! Loaded with tender chicken, melty cheese, and a generous helping of roasted Hatch green chiles from New Mexico. Serve with your favorite toppings for an easy, anytime meal.
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Hatch Green Chile Queso
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Equipment
- Cheese Grater
Ingredients
- 1 tablespoon unsalted butter
- ½ cup white onion, diced
- 12 ounce can evaporated milk
- 1 tablespoon cornstarch
- 1 ½ cup white cheddar cheese, freshly shredded
- 1 ½ cup Monterey Jack, freshly shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon kosher salt
- 4 ounces hatch chiles, roasted, stemmed, seeded, and diced
- chorizo, optional topping
- cilantro, for garnish
- tortilla chips, for dipping
Instructions
- Melt butter over medium heat in a medium saucier.
- Add garlic and onions, cooking slowly for about 3 minutes or until onions are translucent.
- In a medium bowl, combine evaporated milk and cornstarch. Whisk until cornstarch is dissolved.
- Add milk and cornstarch mixture to the saucier.
- Stir until the mixture begins to thicken and then add shredded cheese. Continue to stir until cheese has completely melted.
- Add garlic powder, cumin, salt, black pepper, and green chiles and stir.
- Bring queso to a simmer and cook for 2-3 minutes.
- Serve warm topped with cooked chorizo and cilantro.