roasted hatch chile queso
Ever since moving to Texas, hatch chiles seem to be everywhere. I stared at the peppers for a few weeks as they rolled around in these burning baskets outside my local grocery stores, wondering what on earth I should do with them if I was to purchase. I figured I needed to bite the bullet and cheese dip was an easy solution. How could I mess it up? The main ingredient was cheese and all good things have cheese involved. So call it the most obvious solution to my hatch chile dilemma, or call it a damn good one. Either way, I have for you a fabulous recipe for Roasted Hatch Chile Queso that you'll be making for all of your football parties throughout the fall, I promise you.
Naturally, I am getting around to writing this post as the hatch chile season seems to be making an end, but here we are and the point of this post is to get you some cheese dip in your belly. If you are one to deny cheese dip, or cheese at any moment in time (other than a health reason and if that is the case I feel for you), I don't think we could be friends! Sorry Charlie! I just live for cheese and ironically, or not so ironically, all of my best friends seem to feel the same way.
I was specifically inspired to make something similar to that cheese dip that we all know and love so well, with the big hunks of Velveeta and the canned Rotel. Think homemade velveeta dip. Think NO velveeta velveeta dip. THINK....ROASTED HATCH CHILE QUESO. We're fancy, y'all. This Roasted Hatch Chile Queso gives you all the flavors and more of the queso we're familiar making at home. There's nothing better than using your ingredients when they are fresh. So grab a fresh hatch chile and tomato while you still can! Make your own roasted veggies(don't tell your kids or husb that the word veggie was just involved)! Grate your own cheese. For the love of god people please stop buying the pre-shredded stuff!! I PROMISE the chalky crap that goes on the outside does change the flavor. I promise the 3 minutes it will take you and the minor arm workout you'll have will be more than worth it.
Roasted Hatch Green Chile Queso
- 3 hatch green chiles
- 3 roma tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 4 oz greek yogurt cream cheese
- 1 cup milk or cream
- 1 cup Monterey Jack cheese
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/2 cup taco meat
- green onions, sliced
1. Preheat oven to 400.
2. Slice tomatoes in half. On a foil lined, greased and rimmed cookie sheet, place tomato halves skin side up. Place green chiles to the other side. Roast in at 400 for 20 minutes.
3. When the chiles and tomatoes come out of the oven, allow to cool. Remove the skins and seeds. Roughly dice the tomatoes and chiles. Set aside.
4. In a medium sauce pan melt butter. Add 2 tablespoons flour to the butter. Cook on medium low heat for 2-3 minutes. Slowly pour in milk. Cook until thickened, constantly stirring, about 5 minutes. Reduce heat to low. Add cream cheese in chunks, stirring as you add all of it. Add the diced chiles and tomatoes. Slowly add the Monterey Jack cheese, stirring until melted. Keep over low heat until heated to your desired temperature. Be sure to keep on low, as it can burn on the bottom!
5. Serve with tortilla chips!
Until next time, get your QUESO ON!