Hatch Chile Queso Dip

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:

1. To a medium pot, sauté garlic and onion in avocado oil. Cook for about five minutes, or until the garlic and onion have browned.

2. Add flour to thicken the mixture and cook for two minutes.

3. 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.

4. Add 1/4 cup half and half to thin out the queso. Continue adding more half and half until you reach your desired consistency.

5. 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.

6. 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!