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Anyone who has spent a little time perusing this blog may have noticed we have our fair share of Mexican-inspired recipes. For me personally, if I had to choose just one cuisine to eat for the rest of my life it would be Mexican. I love the versatility, the vibrant flavors, and the ease with which most of those recipes come together.
From guacamole to salsa to bean dip, it’s hard to figure out which one I want to dip my chips into first!
I’ve made a lot of different quesos in my day, but this recipe is one of my all-time favorites and best yet, it has four ingredients and takes maybe five minutes to make.
American cheese gets a bad rap sometimes but honestly, it is the perfect cheese for this queso – great melting, crazy good cheese pull, and that mild, creamy, almost buttery flavor with just a hint of tang is nothing short of perfection. You could use cheese slices, but I like to get a block from the deli counter and chop it up. Add in some Hatch Diced Green Chiles, a little butter, and half and half and that’s it!
This queso is not just for dipping in chips – it makes great nachos, is amazing drizzled over roasted potatoes, and is good for smothering a gluten-free burrito. I could just eat it off a spoon, but that’s me.
Get more Mexican recipes here.
Hatch Green Chile Queso
Ingredients
- 1- pound white American cheese, , chopped
- ½ cup half and half, , or as needed
- 1 tablespoon butter
- 1 (4-ounce) can Hatch Diced green Chilis, mild or hot
- Diced tomatoes and cilantro, , optional for garnish
Instructions
- Place cheese, half and half, and butter in a saucepan over low heat. Heat, stirring, until melted. Stir in the chiles. If it is too thick, add a little extra half and half. Garnish as desired.
- Serve warm with tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
