Print

Smoky Roasted Hatch Chili Queso Dip: Easy 10-Min Recipe

Smoky Roasted Hatch Chili Queso Dip - featured image
Print Recipe

This Smoky Roasted Hatch Chili Queso Dip is a quick and easy 10-minute recipe that delivers a creamy, smoky, and slightly spicy flavor. Perfect for game days, taco nights, or any occasion, it uses simple ingredients and a foolproof technique for a smooth, velvety texture.

Ingredients

Scale
  • 1 pound white American cheese, cut into small cubes (from the deli counter, not individually wrapped slices)
  • 1 cup evaporated milk (whole milk works too, but evaporated gives signature creaminess)
  • 1 cup roasted Hatch chiles, chopped (fresh or frozen, mild or hot)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, or to taste
  • 1 tablespoon unsalted butter (optional, but adds richness)
  • Fresh cilantro, chopped, for garnish (optional)
  • Pickled jalapeños, for serving (optional, for extra heat)

Instructions

  1. Prep the chiles: If using frozen roasted Hatch chiles, let them thaw slightly and roughly chop into small, bite-sized pieces. If fresh, roast under broiler until skin is blackened, steam in covered bowl for 10 minutes, then peel and chop. Set aside in a small bowl with smoked paprika, garlic powder, onion powder, cumin, and salt.
  2. Start melting: Place medium saucepan over low heat. Add evaporated milk and butter (if using). Warm for about 2 minutes, stirring occasionally, until warm but not simmering.
  3. Add cheese gradually: Add cubed white American cheese to warm milk, a handful at a time, stirring constantly. Let each addition melt almost completely before adding next. This takes about 4-5 minutes.
  4. Incorporate chiles and spices: Once all cheese is melted and mixture is smooth and glossy, add bowl of chopped chiles and spices. Stir until evenly distributed. Cook for another 1-2 minutes until chiles are heated through and flavors meld.
  5. Taste and adjust: Dip a chip and taste. Add more salt if needed. For more heat, stir in liquid from pickled jalapeños or a pinch of cayenne.
  6. Serve immediately: Transfer to serving bowl or keep in saucepan. Garnish with fresh cilantro and pickled jalapeño slices if desired. Queso stays smooth and dippable for about 20-30 minutes at room temperature.

Notes

Do not let the mixture boil; low heat is essential to prevent separation. Cut cheese into uniform 1/2-inch cubes for even melting. Use room temperature cheese and evaporated milk if possible. If queso becomes grainy, whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water over very low heat, or use an immersion blender to smooth. For a dairy-free version, use plant-based melting cheese and full-fat oat milk, but results may vary.

Nutrition

Keywords: queso, Hatch chile, cheese dip, smoky, easy, 10-minute, appetizer, game day, taco night

Find it online: https://grubella.com/smoky-roasted-hatch-chili-queso-dip-easy-10-min-recipe/