Ingredients
Scale
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 tsp smoked paprika
- 2 tsp garlic powder
- salt to taste
- ½ cup milk
- ¼ cup tomatoes diced * see notes
- ¼ cup hatch chilis chopped * see notes
- 1 cup cheddar cheese
- 1 cup monterey Jack cheese
Instructions
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Add butter to the cast iron skillet on medium heat until melted before adding in the flour and whisking for 30 seconds.
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Add in the milk slowly while whisking and keeping the mixture smooth, add the spices, tomatoes, chiles, cheddar cheese and jack cheese until the mixture is completely combined and smooth (except for the chunks of tomato and chiles).
Notes
- I used canned rotel tomatoes for this recipe.
- You can find a small 4 oz can of green hatch chilies at any grocery store.
- I have not made this queso ahead of time or re heated, so please do this at your own risk, because the queso is stringy I don’t it will be worth it to make ahead of time.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Cuisine: Mexican
Keywords: cheddar hatch chili queso, elote queso, hatch chili queso
2 replies on “Hatch Chili Cheddar Queso”
Thanks for the recipe! It tastes really good but the roux is quite thick to start with and the final dip is also fairly thick. We found we had to keep it warm or else it would become one big glob of cheese. I’m curious how to make it more fluid.
★★★★
Hi Tatian, I try to keep it in a slow cooker on low heat and if it starts to get a little thick just add 2tbsp of veggie broth and whisk it in. It should help with the consistency. If you keep adding milk it will just get thicker so veggie or chicken broth work best 🙂 Hope that helps!