Hot, creamy queso blended with roasted Hatch chiles, cheese, and spices for effortless snacking.
# Components:
→ Dairy
01 - 2 cups shredded Monterey Jack cheese
02 - 1 cup shredded sharp Cheddar cheese
03 - 1 cup whole milk
04 - 2 tablespoons softened cream cheese
05 - 2 tablespoons unsalted butter
→ Vegetables & Chiles
06 - 1 cup roasted Hatch green chiles, peeled, seeded, and chopped
07 - 1 small onion, finely diced
08 - 2 cloves garlic, minced
09 - 1 medium tomato, seeded and diced (optional)
→ Seasonings
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon kosher salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
14 - 2 tablespoons fresh cilantro, chopped (optional)
15 - Sliced jalapeños (optional)
16 - Extra roasted Hatch chiles (optional)
# Directions:
01 - Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook until softened, approximately 2-3 minutes.
02 - Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the chopped Hatch green chiles and sauté for another 2 minutes.
03 - Sprinkle in the cumin, salt, black pepper, and smoked paprika (if using). Stir to combine thoroughly.
04 - Reduce the heat to low. Gradually whisk in the milk and cream cheese until the cream cheese is fully melted and the mixture is smooth.
05 - Add the Monterey Jack and Cheddar cheeses, a handful at a time, stirring constantly until completely melted and a creamy consistency is achieved.
06 - If desired, gently fold in the diced tomato. Taste and adjust salt and pepper as needed.
07 - Serve warm. Garnish with fresh cilantro, sliced jalapeños, and extra roasted chiles, if desired. Accompany with tortilla chips or fresh vegetables for dipping.
