Smoky Hatch Chile Queso

$- 2 cups fresh Hatch chiles, roasted, peeled, and diced - 2 cups sharp cheddar cheese, shredded - 1 cup cream cheese, softened - 1 small onion, finely chopped - 2 cloves garlic, minced The fresh Hatch chiles give this dip its unique flavor. Roasting them brings out their smoky notes. I like to use sharp cheddar for a bold taste. Cream cheese adds creaminess and richness. The onion and garlic bring a savory base that ties everything together. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/4 teaspoon cayenne pepper (optional) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Tortilla chips (for serving) Adding spices like smoked paprika gives depth. Cumin adds warmth, while cayenne brings heat. You can garnish with cilantro for color and freshness. Tortilla chips are a must for dipping! Fresh Hatch chiles shine in this recipe. They have a sweet, smoky taste. If you can’t find fresh ones, canned chiles work too. Just look for high-quality brands. When picking fresh chiles, choose firm ones with vibrant color. Look for ones that feel heavy for their size. Avoid any with soft spots or wrinkles. Using fresh chiles gives your queso the best flavor. Trust me, it’s worth the extra effort! To prepare fresh Hatch chiles, start by roasting them. You can use an open flame or a broiler. Roast the chiles until they are charred all over. This process brings out their rich flavor. After roasting, place the chiles in a bowl and cover it with plastic wrap. Let them steam for about 10 minutes. This makes peeling easier. Once they cool, peel off the charred skin, remove the seeds, and dice the chiles. If fresh chiles are not available, you can use canned Hatch chiles. They save time and still add great flavor. Next, heat a medium saucepan over medium heat and add one tablespoon of olive oil. Once hot, add one small chopped onion. Sauté it for about 3-4 minutes until it softens. Then, add two minced garlic cloves, one teaspoon of smoked paprika, and half a teaspoon of cumin. If you like heat, stir in a quarter teaspoon of cayenne pepper. Cook this mixture for one minute. This step is key. Cooking the spices brings out their full flavor and makes your dip taste amazing. Now, reduce the heat to low and add your cheeses. Use two cups of shredded sharp cheddar and one cup of softened cream cheese. Stir the cheeses until they start to melt. This will create a smooth base for your dip. To adjust the consistency, add half a cup of milk. Stir continuously until you reach a creamy texture. If it's too thick, add more milk. Finally, fold in the prepared Hatch chiles and season with salt and pepper. Cook on low heat for about five more minutes, stirring occasionally. This ensures all the flavors meld together perfectly. For the full recipe, check the complete instructions above. To achieve a creamy consistency, start with room temperature cream cheese. This helps it blend smoothly with the other cheeses. When you add the milk, do so gradually. Stir as you add it. This way, you can control the dip's thickness. If your queso gets lumpy, it might be due to cooking it too quickly or at too high heat. Always keep the heat low and stir often. Want to add more depth? Try adding a splash of lime juice or diced tomatoes. This brightens up the flavors. You can also toss in some cooked chorizo for a spicy kick. For pairing, serve it with crispy tortilla chips. It also goes well with fresh veggies like bell peppers or cucumbers. You can explore different flavors by adding toppings like pickled jalapeños or fresh herbs. The best way to serve queso is warm. Transfer it to a nice bowl and garnish with fresh cilantro. You can keep it warm in a slow cooker during a party. For accompaniments, consider crunchy tortilla chips and fresh salsa. You can even serve it with soft flour tortillas for a hearty meal. This creamy dip is perfect for gatherings or game days. For the full recipe, check out the link above. {{image_2}} You can easily make your Smoky Hatch Chile Queso hotter. Add diced jalapeños for a kick. Other peppers, like serranos, also work well. Mix them in when you cook your onions. This adds a nice depth of flavor. You can also sprinkle in some red pepper flakes during cooking. For more heat, try adding a dash of hot sauce to the finished dip. If sharp cheddar isn't your favorite, you have options. Use a mix of Monterey Jack and pepper jack for a different taste. Cream cheese keeps the dip creamy, but you can try goat cheese for tang. For plant-based versions, use cashew cream or vegan cheese. Both give you that rich texture without dairy. Change your dip with the seasons. In fall, add roasted butternut squash for a sweet twist. During summer, mix in fresh corn or diced tomatoes for a vibrant touch. For holiday parties, stir in cranberries for a festive flair. These variations keep your queso exciting and fun for any occasion. To keep your queso fresh, start by letting it cool. Once it’s cool, store it in an airtight container. This helps keep moisture in and air out. Place a piece of plastic wrap directly on the surface of the queso before sealing it. This step prevents a skin from forming. Refrigerate it right away. It can last about 3 to 5 days in the fridge. When you are ready to enjoy leftover queso, reheating it can be simple. The best way is to use a stovetop. Pour the queso into a saucepan and heat it on low. Stir often to keep it from sticking. If the queso seems thick, add a splash of milk to bring back its creamy texture. You can also use a microwave. Heat it in short bursts of 30 seconds, stirring in between. This way, you keep it smooth and tasty. You can freeze queso, but it may change a bit in texture. To freeze, let the queso cool completely. Then pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly and label it. It can last for about 2 to 3 months in the freezer. When you’re ready to use it, thaw it in the fridge overnight. Reheat and stir well before serving. If it looks a little grainy, add some milk and mix well. Enjoy your creamy dip again! Hatch chiles come from Hatch, New Mexico. They have a unique flavor that blends heat with sweetness. The chiles are famous for their rich, earthy taste. You can use them in many dishes like stews, salsas, and, of course, queso. Their flavor shines in this dip, making it a standout. Yes, you can make this queso ahead of time. Prepare it, let it cool, and store it in the fridge. When ready to eat, reheat it gently on the stove or in the microwave. Stir in a little milk to keep it creamy. This makes meal prep easy and fun. You can do so much with leftover queso! Use it as a sauce for nachos or pour it over baked potatoes. You can even mix it into pasta for a cheesy dish. The options are endless, so get creative and enjoy! This recipe is naturally gluten-free. The ingredients do not contain gluten, making it safe for those with gluten sensitivities. Always check your cheese and other ingredients for hidden gluten. Enjoy this creamy dip worry-free! In this blog post, we explored the key ingredients for Smoky Hatch Chile Queso. We discussed fresh Hatch chiles, various cheeses, and aromatics. You learned how to prepare, cook, and combine these elements into a creamy dip. We also shared tips for perfecting texture and flavor, along with variations and storage options. Crafting this queso is simple and fun. With fresh ingredients and a few tricks, you create a dish that impresses. Enjoy experimenting with flavors and serving suggestions. Your smoky queso will surely be a hit!$

Indulge in the spicy goodness of Smoky Hatch Chile Queso that will elevate your snacking game! This creamy cheese dip combines roasted Hatch chiles, sharp cheddar, and aromatic spices for a flavorful kick. Perfect for gatherings or cozy nights in, it's easy to make and best served with crunchy tortilla chips. Ready to wow your taste buds?

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Ingredients

2 cups fresh Hatch chiles, roasted, peeled, and diced

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (optional, for extra heat)

2 cups sharp cheddar cheese, shredded

1 cup cream cheese, softened

1/2 cup milk (or more for desired consistency)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions

Prepare the Chiles: If using fresh Hatch chiles, roast them over an open flame or in a broiler until charred. Place them in a bowl, cover with plastic wrap for about 10 minutes to steam, then peel, remove seeds, and dice. (Canned Hatch chiles can also be used for convenience.)

Sauté the Aromatics: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper, cooking for another 1 minute until fragrant.

Combine Cheeses: Reduce the heat to low, then add the shredded cheddar cheese and softened cream cheese to the pan. Stir continuously until the cheeses begin to melt.

Adjust Consistency: Gradually add the milk to the cheese mixture, stirring until you reach a smooth and creamy consistency. If needed, add more milk to thin it out further.

Incorporate Chiles: Fold in the roasted hatch chiles and season with salt and pepper to taste. Continue to cook on low heat for about 5 more minutes, stirring occasionally until everything is warmed through.

Serve: Transfer the queso to a serving bowl, or keep it warm in a slow cooker. Garnish with fresh cilantro on top. Serve immediately with tortilla chips for dipping.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6