Hatch Chile Queso

by Sarah on September 16, 2013

Well, it’s *that* time of year again.  Football.  I can’t stand it.  There, I’ve said it publicly.  I HATE IT.  I hate how slow it is.  I hate when a bunch of dudes are in a room together and all their testosterone is becoming one with each other’s and they start yelling and jumping up and, and, and…..oh, hi.

“Whatchoo talkin’ about Mommy”?

Nothing dear.

Hey!  You know what other time of year it is?  Hatch chile time.  I can get on board with that.  And snacks.  I like snacks.  In fact, I don’t even mind making snacks for SOME PEOPLE to watch football with.  Especially if I can make them snacks and then they take the snacks somewhere else and I don’t have to witness the football, the testosterone, the yelling or the jumping.

I just have to make sure that I save some of the snacks for myself for eating while watching Masterpiece Theater.

Shoutout to Shawnda over at Confections of a Foodie Bride for queso wisdom.

Hatch Chile Queso


  • 1 lb white American cheese (available in the deli case--yellow will work too), grated
  • 1/2 lb Monterey Jack cheese, grated
  • 1/3 cup whole milk
  • 4 Hatch chiles
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 roma tomatoes, chopped
  • olive oil, salt, pepper


  • Roast chiles--I do this directly on the stovetop, see photo. You can also roast them under the broiler. Roast until the outsides are black. Place in a bowl and cover with wrap or a plate for about 5 minutes. Remove skins, membranes and seeds. Mince the chiles.
  • Heat a little oil in a saute pan. When hot, lower the heat and saute the onion and garlic until translucent. Add tomato and chile.
  • Pour in the milk and heat to boiling point. Lower heat and add cheese, stirring constantly.
  • Serve warm with chips or tortillas.

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