Roasted Hatch Pepper Queso Dip
I’d hate to admit it, but I literally have never heard of a hatch pepper before until this past summer. I’ve seen them all over the internet, and constantly see them on sale in the grocery stores so I had to see what all the fuss was about.
What the heck have I been missing? An opportunity to make an amazing roasted hatch pepper queso dip – that’s what!
If you’re like me and have been living under a rock apparently, hatch peppers, are an amazing pepper that are mild in heat and have a great flavor when roasted.
I took advantage of the roasting grill on my sideburner of my grill and stared getting a beautiful char on my hatch peppers.
After roasting them, to prepare them, scrape the outer char off, and de-seed. Or, if you’re lazy like me say, “Screw it – it’s all going in the queso!” I have no regerts. No regerts what-so-ever.
This is a prime candidate for a game-day appetizer. Now that football (and hockey) season is ready to begin, this queso dip, is exactly what I’m craving.
Need some meat in your cheese dip? Try my Cheesy Taco Beer Dip.
Roasted Hatch Pepper Queso Dip comes together in no time. You’re basically making a roux with some butter, flour garlic and onion. Stir in a little milk. Melt in your cheese’s and stir in the roasted hatch peppers.
You can get the Queso Dip on the table before kickoff!
A little tip, get creative with your cheese’s if you want to have something a little more flavorful. Smoked Gouda, maybe a little Asiago for some dryness?
Or just keep it simple, and go with Cheddar and Monterrey. That’s how I’m doing it!
Roasted Hatch Pepper Queso Dip
Ingredients
- 3 whole hatch peppers
- 4 tbsp butter
- 2 cloves garlic
- 1/4 cup grated onion
- 1 1/4 cup milk 1/4 cup set aside
- 3 tbsp flour
- 6 oz cream cheese
- 1 cup grated monterrey cheese
- 1 cup grated cheddar cheese
- 1/4 cup chopped green onion for garnish
Instructions
- Roast hatch peppers over an open flame (a gas stove top will do) for about 2-3 minutes per side, until skin is charred.
- Scrape skin off hatch peppers, remove seeds, and chop into 1/8 inch pieces. Set aside
- In a skillet, melt butter, garlic, and grated onion together. Stir in flour until thick. cook for 2 minutes.
- Gradually whisk in milk and bring to a simmer. stir in cream cheese, Monterrey, and cheddar cheese, until melted.
- 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.
- Top with green onion, and serve along with chips. Enjoy!
