Hatch Chile Queso

Hatch Chile Queso

Ingredients:

• 4-5 Hatch chiles, roasted, peeled, and chopped
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional for extra heat)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Tortilla chips, for serving

Instructions:

1. Roast the Hatch Chiles:
   • Preheat your broiler to high. Place the Hatch chiles on a baking sheet and broil, turning occasionally, until the skins are blackened and blistered. Remove from the oven and place the chiles in a bowl, covering it with plastic wrap to let them steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the chiles.
2. Sauté the Vegetables:
   • In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped jalapeño (if using) and cook for another 1-2 minutes.
3. Make the Roux:
   • Sprinkle the flour over the onion mixture and stir to combine. Cook for about 1-2 minutes, until the flour is lightly browned.
4. Add the Dairy:
   • Slowly whisk in the whole milk and heavy cream. Continue to cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
5. Add the Cheese:
   • Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
6. Add the Chiles and Seasonings:
   • Stir in the chopped Hatch chiles, ground cumin, and smoked paprika. Season with salt and freshly ground black pepper to taste.
7. Serve:
   • Transfer the queso to a serving bowl, garnish with chopped fresh cilantro, and serve immediately with tortilla chips.

Enjoy your homemade Hatch Chile Queso!

For more details, visit the full recipe

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