Make thick and creamy hatch queso at home that tastes just like your favorite Mexican restaurant. This savory, cheesy appetizer comes together in minutes.
Queso is undeniably the best thing to come from Tex-Mex cuisine. Rich, savory liquid cheese ready to be drizzled on or dipped in by anything and everything….name something more delicious, you just can’t!
There are several variations, but my favorite is hatch queso made with white American cheese and roasted hatch chiles. It’s smooth and creamy with just the right amount of heat from the green chiles.
- Cheese – I use sliced White American cheese from the deli.
- Hatch chiles – For best results use fresh or thawed frozen roasted chiles. You can substitute canned if that’s what is available to you.
- Evaporated milk – This has a lower water content than other dairy products which helps keep your queso smooth and creamy.
- Cornstarch – This helps to thicken the queso up a bit. Leave it out if you prefer a thin consistency.
- Spices – Use a little bit of salt and onion powder for flavor.
- Control the spice level. Hatch Chiles come in a variety of heat levels. Go with the mild or medium for little to no heat. I prefer the hot which is spicy, but palatable. Use the X-hot to light your mouth on fire.
- Don’t scorch the cheese. Heat low and stir constantly so cheese does not burn.
- Get creative with the garnish. Feel free to top with pico de Gallo, cilantro, pickled jalapeños, or even sour cream.
- Serve immediately. Queso will begin to solidify as it cools. Be sure to serve immediately to ensure it remains smooth and dip-able.
How to store
Store any leftovers in an airtight container in the fridge for up to 4 days.
How to reheat
Add leftover hatch queso to a saucepan along with a splash of milk. Heat over medium-low heat, stirring constantly until heated through.
Anaheim and poblano peppers both make good substitutes. Jalapeños could also be used.
Sure, any cheese that melts well should work in this recipe. You can even combine a few. Monterey Jack, pepper jack, and Velveeta are all great choices. If you use Velveeta, I recommend leaving out the cornstarch.
Yes, this queso can be made up to 3 days in advance. Store it in an airtight container and place it in the refrigerator. When ready to serve, heat it up in a saucepan over medium-low heat, stirring constantly. Add a splash of milk or two to thin it out.
What to serve it with
Serve it alongside a bowl of hatch salsa for a delicious movie night duo. Drizzle it over nachos for a delightful Super Bowl snack.
It also makes a great dinner appetizer. We often serve it before Mexican spaghetti.
Additionally, you can put it in quesadillas, tacos, burritos, or my favorite: hatch chile burgers.Print
10oz evaporated milk
1 tablespoon cornstarch
3/4 lb white American cheese
1/2 cup roasted Hatch chiles, chopped
1/4 teaspoon onion powder
1/4 teaspoon salt
Add the evaporated milk to a saucepan and warm up over medium-high heat. Immediately add the cornstarch and whisk until combined.
Once it begins simmering and bubbling (but before boiling), turn the heat to medium-low.
Add the American cheese, about 2 slices at a time, stirring constantly. Once each batch melts, add another few slices. Be sure to never stop stirring.
Once all the cheese has melted, add the Hatch chiles, salt and onion powder. Stir to combine.
Remove from heat and serve immediately.