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–+ servings

Hatch Green Chile Queso

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

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.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the queso and does not include any information for additional garnishments or chips. It does not include the nutrition for any substitutions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.