Jen Russum

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In the Kitchen: Hatch Chile Queso

Hatch chiles y’all. They are so good, but only in season for a few weeks a year. However, that season happens to be right NOW, so go get some hatch chiles from your local grocer. Step one: buy all the hatch chiles you can. Step two: Roast all of them and throw some in your freezer so you can have hatch chiles in your life for months to come. Step three: Make this queso recipe right this second, because it’s so quick and so delicious.

What you need:
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
4 oz Monterrey Jack cheese, shredded
Salt
Pepper

What you do:
*** To roast chiles, place on a baking sheet and bake for 10-12 minutes at 400 degrees. Chiles should brown slightly. You can do a bunch at once and freeze some for later use.

1. Heat oil in small sauce pan over medium heat.
2. Saute onion until translucent, 3-5 minutes.
3. Add minced garlic and cook for 1 minute more.
4. Add chiles {remember to remove seeds} and 4 TBSP milk, stirring until heated.
5. Add grated cheese one handful at a time, stirring occasionally to mix cheese and milk. 

6. additional milk by the tablespoon, if necessary, to reach desired consistency.
7. Add salt and pepper to taste.
8. Serve warm with chips. Eat until it hurts!

*** Dip will thicken as it cools but it can easily be thinned with a short trip through the microwave. 
*** To re-heat the following day, add a tablespoon of milk and reheat on the stove or in the microwave. Heat partially, stir, and then continue to heat until you reach desired temperature. 

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