Bang Hatch Chili Smoky White Queso Dip Recipes

ROASTED HATCH CHILE QUESO DIP

Steps:

• Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
• Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced hatch chiles and stir until very hot. Serve immediately with bread cubes or tortilla chips.

QUICK MEXICAN 3 INGREDIENT QUESO DIP

Steps:

• Spread a can of chili in a 9x12 dish
• Top with 8oz of cream cheese
• Sprinkle with monetary jack cheese (as much as you want).
• Bake at 350 for 20-30 minutes- until top is bubbly. Enjoy!

SPICY HATCH CHILE QUESO BLANCO DIP

Steps:

• Grease bottom of the crockpot with butter.
• Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
• Cover and cook on low heat for 45 minutes.
• Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
• Cook for another 15-20 minutes, or until the cheese is completely melted.
• Keep cheese dip in crockpot on the warm setting until ready to serve.

WHITE QUESO DIP

Steps:

• Saute onion and garlic in oil until onions are tender and set aside.
• Melt butter and add flour. Cook one minute, stirring constantly.
• Add milk and continue cooking for 5-10 minutes and is begining to thicken.
• Add cumin, drain and add chilies, and add jalapeno. Mix until blended.
• Season with salt and pepper.
• Remove from heat and slowly add cheese.
• Serve hot with corn chips.

WHITE QUESO DIP

Steps:

• In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
• Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
• Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
• Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
• Add a pinch of chili powder, and serve hot with tortillas or chips.
• Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.