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The Best Spicy Hatch Green Chili Queso Dip Recipe

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This spicy Hatch green chili queso dip is velvety, smoky, and perfectly balanced—ready in 30 minutes with real ingredients. It’s the ultimate crowd-pleaser for game day or any cheesy craving.

Ingredients

Scale
  • 8 ounces sharp white cheddar cheese, freshly shredded
  • 8 ounces Monterey Jack cheese, freshly shredded
  • 1 cup evaporated milk
  • 1 tablespoon cornstarch
  • 4 fresh Hatch green chilies (medium heat)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced (about 1/4 cup)
  • 1 jalapeño, seeded and minced (optional)
  • 1 Roma tomato, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Roast the Hatch Chilies: Preheat broiler to high. Place chilies on a baking sheet, drizzle with olive oil, and toss to coat. Broil 4-5 minutes per side until charred and blistered. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
  2. Peel and Chop the Chilies: Once cool, peel off blackened skins, remove stems and seeds (leave some seeds for extra heat). Chop into small pieces (about 1/2 cup). Set aside.
  3. Prep the Cheese: Shred both cheeses using a box grater. Place in a small bowl and toss with cornstarch.
  4. Sauté the Aromatics: In a medium saucepan over medium heat, melt butter. Add onion and cook 3-4 minutes until softened. Add garlic and optional jalapeño, cook 30 seconds until fragrant.
  5. Add the Chilies and Tomato: Stir in chopped Hatch chilies and diced tomato. Cook 2 minutes, stirring occasionally.
  6. Pour in the Evaporated Milk: Slowly pour in evaporated milk while stirring. Bring to a gentle simmer over medium-low heat. Do not let it boil. Reduce heat to low once small bubbles form around edges.
  7. Add the Cheese Gradually: Add cornstarch-coated cheese one handful at a time, stirring constantly in a figure-eight motion. Wait until each handful is mostly melted before adding the next (about 5 minutes total).
  8. Finish with Lime and Cilantro: Remove from heat. Stir in lime juice and half the cilantro. Taste and add salt if needed.
  9. Serve Immediately: Transfer to a warm serving bowl. Top with remaining cilantro and extra chopped Hatch chilies. Serve with tortilla chips, fresh vegetables, or warm flour tortillas.

Notes

For best texture, use freshly shredded cheese (not pre-shredded). Let cheese sit at room temperature for 15-20 minutes before cooking. If queso becomes grainy, remove from heat and whisk in 1-2 tablespoons cold evaporated milk. This queso tastes even better the next day.

Nutrition

Keywords: Hatch green chili queso, spicy queso dip, game day dip, cheese dip, Hatch chili recipe, Mexican appetizer, vegetarian queso

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