Appetizer: United States – New Mexico, Southwestern United States – Green Chile Queso

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 16 oz (454 g) processed melting cheese (Velveeta), cut into 1-inch cubes
- 8 oz (225 g) Monterey Jack cheese, shredded
- 1 cup (240 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1 1/2 cups (about 12 oz / 340 g) roasted Hatch green chiles, peeled, stemmed, seeded, and coarsely chopped (freshly roasted, jarred roasted, or roasted frozen)
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1 tsp (5 ml) fresh lime juice (optional)
- 2 tbsp (8 g) fresh cilantro, chopped (optional)
- 1 tsp (2 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for extra stability)
- 12 oz (340 g) sturdy tortilla chips, for serving

Instructions

Short Description:
A creamy, crowd-ready cheese dip studded with roasted Hatch green chiles for bright, smoky flavor and New Mexico heat. Served warm with tortilla chips for dipping.

Regional Notes:
This New Mexico variation highlights roasted Hatch green chiles—the distinctive, regional chile that gives this queso its characteristic smoky, vegetal heat and aroma. Unlike generic queso that may use only processed cheese, this version balances Velveeta-style meltability with shredded Monterey Jack and fresh roasted chiles for authentic Southwestern texture and flavor.

1. If roasting fresh Hatch chiles: place whole chiles under a hot broiler or over a gas burner and char skins until blackened and blistered on all sides, turning with tongs. Transfer to a bowl and cover tightly with plastic wrap or a sealed bag; let steam 10–15 minutes to loosen skins. Peel, remove stems and seeds, and coarsely chop. (If using jarred or frozen roasted chiles, drain and chop.)
2. In a medium heavy-bottomed saucepan over medium heat, melt butter. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
3. Stir in the chopped roasted Hatch chiles, cumin, black pepper, and 1/2 tsp kosher salt. Cook 1–2 minutes to release chile aroma.
4. Pour in the whole milk and warm until just below a simmer (do not boil). If using the cornstarch slurry, whisk it into the milk now to prevent separation.
5. Reduce heat to low. Add the Velveeta cubes a few at a time, stirring constantly until fully melted and smooth. Then add the shredded Monterey Jack in handfuls, stirring until the mixture is glossy and homogeneous.
6. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Stir in chopped cilantro if using.
7. Transfer to a warmed serving bowl or small slow cooker set to low to keep warm. Serve immediately with tortilla chips for dipping. Leftovers can be cooled, refrigerated in an airtight container up to 3 days, and gently reheated over low heat with a splash of milk to restore creaminess.