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Creamy Hatch Chile Queso Dip – Best 15-Minute Easy Appetizer

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This creamy Hatch chile queso dip is a quick and easy appetizer ready in under 15 minutes. Made with real cheese, roasted Hatch chiles, and simple pantry staples, it’s perfect for game day, taco night, or any gathering.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 8 ounces Monterey Jack cheese, freshly shredded
  • 4 ounces sharp cheddar cheese, freshly shredded
  • ½ cup roasted Hatch chiles, chopped
  • 1 small jalapeño, seeded and finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt, or to taste
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Toasted tortilla chips (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C) for the toasted tortilla chips. If using store-bought chips, skip to step 5.
  2. Make the toasted tortilla chips: Stack 8-10 corn tortillas and cut them into wedges (6 wedges per tortilla). Arrange in a single layer on a baking sheet. Brush lightly with vegetable or avocado oil and sprinkle with a pinch of salt. Bake for 8-10 minutes, flipping halfway, until golden and crisp. Set aside.
  3. While the chips bake, start the queso base: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Once foamy (about 1 minute), add the minced garlic and diced jalapeño. Sauté for 1 minute until fragrant.
  4. Bloom the spices: Add the ground cumin and chili powder to the pan. Stir constantly for 30 seconds.
  5. Make the roux: Sprinkle the 2 tablespoons of flour over the butter mixture. Whisk continuously for 1-2 minutes until the flour is fully incorporated and turns a light golden color.
  6. Add the milk slowly: Pour in the 1 ½ cups of whole milk in a steady stream, whisking constantly to prevent lumps. Keep whisking until the mixture thickens slightly, about 3-4 minutes. It should coat the back of a spoon.
  7. Lower the heat to low. Add the shredded Monterey Jack and sharp cheddar cheese, a handful at a time, stirring gently after each addition. Let the cheese melt completely before adding the next handful.
  8. Stir in the Hatch chiles: Add the ½ cup of chopped roasted Hatch chiles and mix until evenly distributed. Taste and add salt as needed (start with ¼ teaspoon).
  9. Simmer gently for 2 minutes, stirring occasionally, to meld the flavors.
  10. Remove from heat. The queso will thicken as it cools. If it gets too thick, stir in a splash of warm milk to loosen it.
  11. Garnish and serve: Pour the queso into a serving bowl, sprinkle with fresh cilantro, and serve immediately with the toasted tortilla chips.

Notes

Shred your own cheese for the smoothest texture; pre-shredded cheese contains anti-caking agents that can make queso grainy. If you can’t find Hatch chiles, use Anaheim chiles or add a pinch of smoked paprika. For a dairy-free version, use plant-based butter, oat milk, and vegan cheddar shreds. Leftover queso can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk.

Nutrition

Keywords: Hatch chile queso, creamy queso dip, easy appetizer, game day dip, Mexican cheese dip, 15-minute recipe

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