New Mexico’s famous Hatch chiles bring a smoky, distinctive flavor to this twist on classic Tex-Mex queso. This rich, creamy dip combines roasted chiles and melted cheese with sautéed onions for a depth of flavor that keeps you coming back for more. Serve it with homemade tortilla chips for a casual snack, or use it as one of your nacho bar toppings for a build-your-own appetizer station that guests will love. For those who enjoy building layers of heat, pair it with spicy pico de gallo or green chile salsa on your next taco night.
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Key Ingredients and Substitutions
Creating great homemade Hatch Green Chile Queso doesn’t require many 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 avoid selecting one that might overpower the flavor of the Hatch chiles. The key is using freshly grated cheese, as store-bought shredded cheese often contains additives like potato starch to prevent the cheese from clumping. This can prevent the cheese from completely melting.
- Hatch Green Chiles: If you can find fresh Hatch chiles, learn how to roast Hatch chiles to bring out their signature smoky flavor. Can’t find fresh ones? Canned chopped Hatch green chiles work well, too. You can substitute Anaheim or poblano peppers for a milder version, following the same roasting method.
- Evaporated Milk: To keep the queso creamy and smooth, 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: The cornstarch acts as a thickening agent and keeps the fat from separating in the queso.
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 in shape and size to an Anaheim pepper, and range in heat from mild (1,000-1,500 Scoville Units) to hot (2,500-8,000 Scoville Units). The heat can range from mild Anaheim heat to a jalapeño spicy level, so give them a taste before adding them to a dish. They are great, freshly roasted, and can be added to anything from a cheese dip to a burger or your morning eggs. You can also stuff them to make chili rellenos.
The Best Cheese for Queso
To get the best restaurant-style queso, don’t use processed cheese like Velveeta. Instead, combine cornstarch, evaporated milk, and freshly grated, full-fat melting cheese, such as 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 in a food processor, since pre-shredded cheese contains additives, such as potato starch, to prevent the cheese from clumping. This can prevent the cheese from melting completely, resulting in a less-than-creamy queso 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 garlic in most of our recipes, this one actually tastes better with garlic powder, which blends more effectively 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 the onions and cook slowly for about 3 minutes, or until they 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.
2. Melt the Cheese: Add the shredded cheese in small batches, stirring to combine so that the cheese melts evenly.
3. 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.
4. Serve: Top with cooked Mexican-style chorizo or a little seasoned ground meat, if desired, and serve it with our homemade tortilla chips.
Make-Ahead and Storage
Make-Ahead: Queso is best when made fresh, as it will thicken and become grainy as it cools due to the cornstarch. It is easy and quick, so we recommend not making it ahead. It can be kept warm in a slow cooker or crock pot.
How to Store: 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. Believe it or not, we actually have frozen leftover queso. Once it has cooled, use a freezer-safe bag. It can be stored in the freezer for up to 3 months.
How to Reheat: The queso will begin to thicken as it cools. To reheat it, place the pot on the stovetop over low heat and add a splash of milk if it becomes 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
A batch of homemade tortilla chips makes an excellent base for scooping up this smoky queso. For an extra flavor boost, top your queso with crumbled chorizo and grilled guacamole, and serve it alongside a freezer-door margarita for a crowd-pleasing happy hour spread.
This versatile queso goes beyond basic chips and dips. Try it as one of your baked potato bar toppings, drizzled over chili cheese nachos, or spooned onto green chile chicken enchiladas. It adds a rich layer of flavor to a green chile cheeseburger, brings warmth to a bowl of game-day chili, and transforms basic French fries into something special. You can even add it to your Mexican breakfast skillet for a cheesy morning twist.
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 the mixture to a slow cooker and set it to the “warm” setting. 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
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 the bold, earthy taste of Hatch chiles, 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 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
- Medium Saucier (2-3 Quarts)
- Cheese Grater
- Medium Bowl
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 kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces hatch chiles, roasted, stemmed, seeded, and diced
- cooked chorizo, optional topping
- cilantro, for garnish
- tortilla chips, for dipping
Instructions
- Melt butter over medium heat in a medium saucier.
- Add 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.
