Easy Hatch Chile Queso

This Hatch Chile Queso saved my butt last Saturday when my sister called thirty minutes before her party asking if I could “whip up something cheesy.” I grabbed those Hatch chiles from my freezer, threw together this recipe, and walked into a room full of people who couldn’t stop talking about it. Three people literally cornered me in the kitchen demanding I text them the recipe right then and there.

The thing about Hatch chiles is they’re not just hot – they’ve got this smoky, almost earthy sweetness that regular peppers can’t touch. When you melt them into creamy cheese that’s kissed with shallot, something magical happens that makes store-bought queso taste like cardboard in comparison.

❤️ Why You’ll Love This Recipe

My family goes nuts for this stuff. Last month I made a double batch thinking I’d have leftovers for the week. Gone in two days. My teenage son actually hid a container in the back of the fridge behind the leftover casserole nobody touches.

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📝 Ingredient List

For the Queso:

• 2 tablespoons butter
• 1 medium shallot, finely diced
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• ¾ cup roasted Hatch chiles, diced
• 8 oz shredded Monterey Jack or Mexican cheese blend
• ½ teaspoon garlic powder
• Salt and pepper to taste

For Serving:

• Your favorite tortilla chips
• Optional: fresh cilantro for garnish

Heads up: No shallot? Just use half a small yellow onion instead. Can’t get Hatch chiles? Roasted poblanos work, though you’ll miss that signature flavor.

🔍 Why These Ingredients Work

Butter and shallot – Way better than just dumping everything together. The shallot gets sweet when you cook it down. Flour makes it thick. Skip it and you get cheese soup. Milk because cream is too much and water is too little.

Hatch chiles taste different than regular peppers. More complex. (Monterey Jack does not develop quite the same stringiness that some other cheeses do.).

Essential Tools and Equipment

• Medium pan
• Whisk
• Wooden spoon
• Sharp knife
• Measuring stuff
• Bowl to serve it in

👩🍳 How To Make Hatch Chile Queso

Step 1: Get the Base Going Melt the butter in your skillet over medium heat. Add that chopped shallot, and let that cook for about 5 minutes, until it’s soft and smells positively intoxicating

Step 2: Make the Roux Sprinkle the flour over the shallots and keep stirring for a solid minute. This paste-like slurry is why your queso is thick instead of runny.

Step 3: Add Milk Slowly Gradually pour in the milk, whisking as if your life depended on it. Continue to whisk until smooth and getting thick – about 3-4 minutes.

Step 4: The Good Stuff Stir in those Hatch chiles and cheese. Watch it all melt together into something beautiful. Keep stirring until it’s perfectly smooth.

Step 5: Season It Right Stir in the garlic powder, salt and pepper. Also, taste it first – the cheese already has a bit of salt, so don’t get carried away.

Tips from Well-Known Chefs

My mom always said to cook flour for at least a minute to get rid of that raw taste. She was right. Also, room temperature cheese melts way better than cold cheese straight from the fridge.

❗ You Must Know

Don’t crank the heat once you add cheese. High heat makes it seize up and get grainy. Keep it medium or lower.

My secret: I always had some spare milk. But when the queso gets too thick, a splash of milk does the trick.

💡 Pro Tips & Cooking Hacks

• Roast your own Hatch chiles – char them over a gas burner or under the broiler until the skin bubbles, then let them steam in a paper bag
• Shred your own cheese – pre-shredded has coating that makes it weird when it melts
• Use a heavy pan so nothing burns on the bottom
• Keep it warm in a slow cooker if you’re serving at a party

Don’t do this:

• Rush the flour step – it needs that full minute
• Add cold cheese to hot liquid – it’ll turn into a mess
• Use high heat thinking it’ll go faster – it won’t

🎨 Flavor Variations & Suggestions

Want to switch it up? Here’s what works:

• Add chorizo – brown it first, then proceed with the recipe
• Beer instead of milk – use half beer, half milk for a different flavor
• Make it hotter – throw in some diced jalapeños or cayenne
• Bacon bits – because bacon makes everything better
• Try poblanos instead of Hatch chiles for a milder version

⏲️ Make-Ahead Options

Make this up to 2 days ahead and store it covered in the fridge. When you want to serve it, reheat gently on the stove with a splash of milk if it’s too thick.

For parties, I make it then transfer to my slow cooker on warm. It stays perfect for hours without breaking.

Recipe Notes & Baker’s Tips

The heat level of Hatch chiles varies a lot. Some are mild, some will make you sweat. Taste them first. If they’re too mild, add more. If they’re too hot, use fewer.

Can’t find Hatch chiles? Poblanos work but they’re different. Anaheims too. Just not the same flavor.

🍽️ Serving Suggestions

Good with chips, obviously. Also try it on baked potatoes, nachos, or breakfast burritos. My husband puts it on scrambled eggs. Kids dip everything in it – carrots, pretzels, their fingers.

🧊 How to Store Your Hatch Chile Queso

Fridge: 4 days max. Gets thick when cold, which is normal.

Reheat: Low heat on stove, whisk it up. Add milk if it’s too thick. Microwave works too – 30 seconds at a time, stir between.

Freezer: You can freeze it but it gets weird. Grainy. Better to just make fresh.

⚠️ Allergy Information

Has dairy: Butter, milk, cheese – lots of it. Has gluten: The flour.

No dairy? Try vegan butter, oat milk, and fake cheese. Won’t be the same but still good.

No gluten? Replace flour with rice flour. Same amount.

❓ Questions I Get Asked A Lot

Q: No Hatch chiles at my store. What else works? A: Poblanos are closest. Anaheims too. Bell peppers if you’re desperate but they’re way milder.

Q: Can I use regular onion instead of shallot? A: Sure. Quarter of a small onion, diced up fine.

Q: Can I make this ahead? A: Yep. Up to 2 days in the fridge. Reheat slow and add milk if needed.

Q: How do I make it spicier? A: Add jalapeños, cayenne, or use hotter chiles mixed in.

Q: Why is my queso grainy? A: Heat too high or you added cheese too fast. Keep it low and slow.

Q: Can I double it? A: Sure. Just use a bigger pan and take your time.

Hope you love this as much as we do. It’s become our go-to for pretty much everything. Game days, movie nights, Tuesday dinners when I can’t be bothered to make dinner food.

💬 Made this queso? Tell me how it went! Did you change anything? Add bacon? Use different chiles? I want to know what worked for your family.

Take a picture and tag me – I love seeing what everyone makes!