Spicy Hatch Chile Queso Blanco Dip Recipes

ROASTED HATCH CHILE QUESO DIP

Steps:

• Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
• Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced hatch chiles and stir until very hot. Serve immediately with bread cubes or tortilla chips.

HATCH CHILE QUESO

Steps:

• Cut open the roasted green chiles and scrape out the seeds. Then chop the green chiles and shallots.
• In a medium pot over medium heat, melt the butter and add shallots and chiles. Cook, stirring regularly, until the shallots are softened, 3 to 4 minutes.
• Stir the flour into the pot and cook for a minute or two until the mixture forms a paste.
• Slowly drizzle in the milk, stirring constantly to avoid lumps. A whisk helps, but you can also just use a spoon.
• Once the milk is added, stir in the grated cheese. When the cheese is melted, season with a pinch of salt and pepper.
• Serve queso immediately, while hot, with tortilla chips and garnish with a little extra green chile on top.

SPICY HATCH CHILE QUESO BLANCO DIP

Steps:

• Grease bottom of the crockpot with butter.
• Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
• Cover and cook on low heat for 45 minutes.
• Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
• Cook for another 15-20 minutes, or until the cheese is completely melted.
• Keep cheese dip in crockpot on the warm setting until ready to serve.

BANG! HATCH CHILI SMOKY WHITE QUESO DIP

Steps:

• Roast peppers by your preferred method (I put them in a 400 degree oven until blackened, then place into a plastic bag until cool) peel off blackened skin, seed and chop, set aside.
• Heat oil in small pot over med high heat. Add onions, fry until browned. Add garlic and stir for about 1 minute. Add peppers and reduce heat to low. Let cook for a few minutes.
• Add milk. Stir until heated through. Add cheese by handfuls, stirring constantly and letting the cheese melt between handfuls. Add more milk by the tablespoon until it gets to the desired consistency. Salt to taste and serve with tortilla chips and sliced jalepenos.

QUESO BLANCO DIP

Steps:

• In skillet, cook chorizo until fully cooked.
• In large microwave safe bowl, combine beer and Velveeta (cut into chunks). Microwave in 1 minute increments until cheese is fully melted and mixes easily with the beer.
• Add meat and Rotel to cheese and mix well.
• Serve in crock-pot to keep warm.
• Serve with bread or tortilla chips.

QUESO BLANCO DIP

Steps:

• Simmer all on the stove in a saucepan until smooth.

QUESO BLANCO PICANTE (SPICY WHITE CHEESE DIP)

Steps:

• Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.
• If using crock pot, cook on high, stirring occasionally until melted.
• If using microwave, cook on high, stirring every 90 seconds until melted.
• Serve with crispy corn tortilla chips.

QUESO BLANCO DIP (WHITE CHEESE DIP)

Steps:

• Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
• Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
• *Recipe Note: White American cheese is found at most deli counters in your local grocery store.
• *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.