Hatch Chile Con Queso | Dorothy Lane Market

Hatch Chile Con Queso

PREP TIME 15 mins
COOK TIME 20 mins
SERVINGS 10
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

Dip your chips in this spicy queso!

INGREDIENTS

  • 3 Tbsp unsalted butter
  • 2 Tbsp grated onion
  • 3 garlic cloves, finely minced
  • ½ tsp Kosher salt
  • 2 Tbsp all-purpose flour
  • ½ tsp ground cumin
  • 2 cups milk
  • 4 cups Cheddar cheese, grated
  • 2 cups Monterey Jack cheese, grated
  • 2 plum tomatoes, seeded, diced, and drained
  • 5 large roasted Hatch Chiles, chopped, drained on paper towels, and set aside
  • ½ bunch cilantro, roughly chopped

INSTRUCTIONS

1
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes.
2
Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
3
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
4
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
5
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips.

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Hatch Chile Con Queso

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 20 mins
SERVINGS 10

INGREDIENTS

  • 3 Tbsp unsalted butter
  • 2 Tbsp grated onion
  • 3 garlic cloves, finely minced
  • ½ tsp Kosher salt
  • 2 Tbsp all-purpose flour
  • ½ tsp ground cumin
  • 2 cups milk
  • 4 cups Cheddar cheese, grated
  • 2 cups Monterey Jack cheese, grated
  • 2 plum tomatoes, seeded, diced, and drained
  • 5 large roasted Hatch Chiles, chopped, drained on paper towels, and set aside
  • ½ bunch cilantro, roughly chopped

INSTRUCTIONS

1
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes.
2
Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
3
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
4
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
5
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips.

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