One of my all time favorite things in life is queso! I love it on my burrito bowls at Chipotle, I love drowning my loaded black bean nachos in queso, and I absolutely love creating a big ol charcuterie board full of fun dippable foods with a massive bowl of queso dip in the center! You absolutely need to make this recipe! It is a crowd pleaser for sure!
Hatch Chile Queso Dip
INGREDIENTS:
- 2 tbsp avocado oil
- 1/2 white onion (minced)
- 1 clove garlic (minced)
- 1 tbsp flour
- 6 oz evaporated milk
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp nutritional yeast
- 3 cups shredded Mexican blend cheese
- 1/2 cup half and half
- 1 cup chopped roasted hatch chiles (seeds, stem, and peel removed)
INSTRUCTIONS:
- To a medium pot, sauté garlic and onion in avocado oil. Cook for about five minutes, or until the garlic and onion have browned.
- Add flour to thicken the mixture and cook for two minutes.
- Once the mixture has thickened, add evaporated milk, salt, pepper, nutritional yeast, and shredded cheese. Continue stirring the mixture until it becomes a thick queso mixture.
- Add 1/4 cup half and half to thin out the queso. Continue adding more half and half until you reach your desired consistency.
- Once you’ve reached the desired consistency, add your roasted hatch chiles. Stir well, and let the queso reach a boil. Once boiling, remove from the heat, and transfer to a bowl.
- Serve immediately with tortilla chips or your favorite dippable food!
My favorite dippable foods include:
- sliced french bread
- pita chips
- pretzels
- soft pretzels
- tortilla chips
- baked or air fried broccoli
- carrot chips
If you happen to have leftover queso, add it to a microwavable safe container, and keep it in the fridge for up to five days. To reheat, either warm it up in a pot on the stove, or microwave it in 30 second intervals, stirring after each interval until warm. Add it to tacos, nachos, burritos, chimichangas, or eat as a dip again!
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