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Smoky Roasted Hatch Chili Queso Dip (Easy & Best)

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This Smoky Roasted Hatch Chili Queso Dip is a creamy, smoky, and deeply flavorful dip made with real ingredients. It’s perfect for game day, taco night, or any gathering, and it’s surprisingly easy to make.

Ingredients

Scale
  • 8 oz Monterey Jack cheese, freshly shredded
  • 8 oz sharp white cheddar cheese, freshly shredded
  • 1 can (12 oz) evaporated milk
  • 1 tablespoon unsalted butter
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3–4 fresh Hatch chiles (green or red)
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (for serving, optional)
  • Pickled jalapeños (for serving, optional)
  • Crumbled cotija cheese (for serving, optional)
  • Tortilla chips or fresh vegetables (for serving)

Instructions

  1. Preheat your grill to medium-high heat or set your oven to broil. If using the oven, place a rack about 4-6 inches from the heating element.
  2. Rub the fresh Hatch chiles with the olive oil. Place them directly on the grill grates or on a baking sheet under the broiler.
  3. Roast for 5-7 minutes per side, turning occasionally, until the skins are blistered, blackened, and charred.
  4. Transfer the roasted chiles to a small bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes.
  5. Once cool enough to handle, peel off the blackened skins. Remove the stems and seeds. Roughly chop the chiles and set aside.
  6. In a medium saucepan over medium heat, melt the butter. Add the finely diced onion and cook for 3-4 minutes, until softened and translucent.
  7. Add the minced garlic, ground cumin, and smoked paprika. Cook for another minute, stirring constantly, until the garlic is fragrant.
  8. Pour the evaporated milk into the saucepan with the aromatics. Whisk to combine and bring the mixture to a gentle simmer over medium-low heat. Do not let it boil.
  9. Reduce the heat to low. Add the freshly shredded Monterey Jack and white cheddar cheese, one handful at a time. Stir continuously until each handful is fully melted before adding the next.
  10. Once all the cheese is melted and the mixture is smooth and velvety, stir in the chopped roasted Hatch chiles. Taste and season with salt and black pepper.
  11. Transfer the queso to a serving bowl. Garnish with fresh cilantro, pickled jalapeños, and crumbled cotija cheese if desired.
  12. Serve hot with tortilla chips.

Notes

For best results, shred your own cheese and melt over low heat to avoid graininess. Roast extra chiles and freeze for later use. The queso thickens as it cools; reheat gently with a splash of milk.

Nutrition

Keywords: queso, hatch chile, dip, game day, smoky, cheese dip, appetizer

Find it online: https://tessierecipes.com/smoky-roasted-hatch-chili-queso-dip-easy-and-best/