Hatch Chile Queso Dip

Prep:

Cook:

Level: Easy

Serves: 4

4

Description

Creamy, warm, cheesy queso dip made with hatch chiles and a tomato-shallot topping. And cheese.

Ingredients

  • 2  Small Vine-ripened Tomatoes, Diced
  • 1  Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided
  • ¼ cups Coarsely Chopped Cilantro Leaves, Divided
  • 1 Tablespoon Unsalted Butter
  • 2  Hatch Green Chiles, Stemmed, Seeded And Chopped (or 2 Serrano Chile Peppers, Stemmed, Seeded And Chopped)
  • 1  Green Or Red Jalapeno Pepper, Stemmed, Seeded And Chopped
  • ½ teaspoons Salt
  • 1 Tablespoon All-purpose Flour
  • 1 cup Milk
  • 4 ounces, weight Shredded Mild Cheddar Cheese
  • 4 ounces, weight Shredded Pepper Jack Cheese
  • Tortilla Chips For Serving

Preparation

In a small bowl, lightly toss tomatoes, 1 tablespoon of the minced shallot and half of the cilantro.

In a medium saucepan over medium heat, melt butter. Add remaining minced shallot, chopped hatch chiles, chopped jalapeno pepper and salt. Cook, stirring occasionally, 3 to 4 minutes until shallot is softened.

Add flour; stir and cook 1 minute until fully mixed in and absorbed. Stir in milk. Simmer 5 minutes, stirring occasionally, until mixture begins to thicken.

Stir in shredded cheeses until smooth; remove from heat. Stir in remaining chopped cilantro.

Pour dip into a serving bowl; spoon tomato mixture on top. Serve with tortilla chips.

Recipe adapted from Food Network Magazine.

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