Hatch Chile Con Queso


  • 1 tsp olive oil
  • 1/4 cup chopped white onion
  • 1 clove garlic, minced
  • 2 hatch chiles, roasted, seeded, and chopped
  • 4-6 Tbsp milk
  • 8 oz white American cheese, shredded
  • 2 oz Monterrey Jack cheese, shredded
  • Salt
  • Pepper


Heat oil in small sauce pan over medium heat. Saute onion until translucent, 3-5 minutes. Add minced garlic and cook for 1 minute more. Add chiles and 4 Tbsp milk, stirring until heated. Add grated cheese one handful at a time, occasionally stirring between additions to incorporate melted cheese with the milk. Add additional milk by the tablespoon, if necessary. Salt and pepper to taste, serve warm with chips. It will get thicker as it cools but it can easily be thinned with a short trip through the microwave.