Roasted Hatch Pepper Queso Dip

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  • 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


  • 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!