Roasted Hatch Pepper Queso Dip
  1. Roast hatch peppers over an open flame (a gas stove top will do) for about 2-3 minutes per side, until skin is charred.
  2. Scrape skin off hatch peppers, remove seeds, and chop into 1/8 inch pieces. Set aside
  3. In a skillet, melt butter, garlic, and grated onion together. Stir in flour until thick. cook for 2 minutes.
  4. Gradually whisk in milk and bring to a simmer. stir in cream cheese, Monterrey, and cheddar cheese, until melted.
  5. Stir in hatch pepper and reduce heat to low. Let it cook for about 5 minutes, constantly stirring. At this point add more milk, to get your Queso to the consistency of your liking.
  6. Top with green onion, and serve along with chips. Enjoy!
Never overcook your meat again! Get your free 1-page PDF printout, listing Grill, Smoke and Pairing information for Beef, Poultry and Pork!
I hate spam more than you do. Your email address will not be sold or shared with anyone else.