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Creamy Roasted Hatch Chili Queso Dip – Easy 20-Minute Recipe

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This creamy, smoky queso dip comes together in just 20 minutes with roasted Hatch chiles, Velveeta, and Monterey Jack cheese. Perfect for game day, potlucks, or any gathering where you want a crowd-pleasing appetizer.

Ingredients

Scale
  • 4 to 6 medium fresh Hatch chiles (about 8 ounces total)
  • 1 pound Velveeta, cut into 1-inch cubes
  • 1 cup evaporated milk (8 ounces)
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 1 tablespoon fresh lime juice (from about half a lime)
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Roast the chiles: Preheat broiler to high and place oven rack about 6 inches from heating element. Place Hatch chiles on a rimmed baking sheet and broil for 5-7 minutes, turning occasionally with tongs, until skins are blistered and blackened all over.
  2. Steam the chiles: Transfer roasted chiles to a small bowl and cover tightly with plastic wrap. Let steam for 10 minutes to loosen skins.
  3. Start the cheese base: In a medium saucepan over medium-low heat, combine cubed Velveeta and evaporated milk. Stir frequently with a wooden spoon until cheese is completely melted and smooth, about 5-7 minutes.
  4. Peel and chop the chiles: Once chiles are cool enough to handle, peel off blackened skins. Cut off stems, slice open, and scrape out seeds and membranes. Finely chop the peeled chiles.
  5. Add chiles and seasonings: Stir chopped chiles, minced garlic, ground cumin, salt, and cayenne (if using) into melted cheese mixture. Cook for about 2 minutes until fragrant and well combined.
  6. Add Monterey Jack: Gradually sprinkle in shredded Monterey Jack cheese, stirring constantly until each addition is fully melted before adding more. The dip should be smooth and slightly thick.
  7. Finish with lime juice: Remove pot from heat and stir in fresh lime juice. Taste and adjust seasoning as needed.
  8. Serve immediately: Transfer queso to a serving bowl or slow cooker set to warm. Garnish with fresh chopped cilantro. Serve with tortilla chips, sliced baguette, or veggie sticks.

Notes

For best results, use freshly shredded Monterey Jack cheese. Pre-shredded cheese contains anti-caking agents that can make the queso grainy. If the queso starts to separate, whisk in a tablespoon of evaporated milk off the heat. The dip tastes even better the next day as flavors meld.

Nutrition

Keywords: queso, Hatch chile, roasted chile, cheese dip, game day, appetizer, easy, 20-minute, creamy, smoky

Find it online: https://cooksyla.com/creamy-roasted-hatch-chili-queso-dip-easy-20-minute-recipe/