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Best Smoky Roasted Hatch Chili Queso Dip with Chorizo

Smoky Roasted Hatch Chili Queso Dip with Chorizo - featured image
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A rich, smoky, and creamy queso dip made with roasted Hatch chiles and crispy chorizo. This crowd-pleasing appetizer comes together in under 30 minutes and is perfect for parties, game day, or any gathering.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1/2 small yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1/2 cup evaporated milk
  • 8 ounces sharp white cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 3 medium fresh Hatch chiles (about 6 ounces)
  • 1 teaspoon olive oil
  • 6 ounces fresh Mexican chorizo
  • Tortilla chips, for serving
  • Optional garnishes: chopped fresh cilantro, diced tomato, sliced jalapeño, or a drizzle of crema

Instructions

  1. Roast the Hatch chiles: Turn gas stove burner to high. Place chiles directly on grate over flame. Using tongs, turn every 1-2 minutes until skins are blistered and blackened, about 5-7 minutes. Alternatively, broil on a baking sheet 4 inches from heat for 8-10 minutes, turning halfway.
  2. Steam the chiles: Transfer blackened chiles to a small bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes.
  3. Cook the chorizo: Heat a medium skillet over medium-high heat. Add chorizo, breaking apart with a wooden spoon. Cook for 6-8 minutes until deeply browned and crispy. Transfer to a paper towel-lined plate with a slotted spoon. Reserve about 1 tablespoon rendered fat in skillet.
  4. Peel and chop chiles: Once cool enough to handle, rub off blackened skins under running water. Remove stems, seeds, and membranes. Dice into small pieces (about 1/4 inch). You should have roughly 1/2 cup.
  5. Start the queso base: In the same skillet with reserved chorizo fat, add butter and melt over medium heat. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  6. Make the roux: Sprinkle flour over onion mixture and stir constantly for 1 minute until pasty and nutty-smelling.
  7. Add liquids: Slowly pour in whole milk while whisking continuously. Add evaporated milk. Continue whisking until mixture comes to a gentle simmer and thickens slightly, about 3-4 minutes.
  8. Melt the cheese: Reduce heat to low. Add shredded cheddar and Monterey Jack one handful at a time, stirring constantly in a figure-eight motion. Wait until each handful is almost fully melted before adding the next.
  9. Add chiles and seasonings: Stir in roasted Hatch chiles, smoked paprika, cumin, and half the crispy chorizo. Stir until well combined and hot, about 2 minutes. Taste and add salt and pepper as needed.
  10. Serve immediately: Transfer to a serving bowl. Top with remaining crispy chorizo and any garnishes. Serve hot with tortilla chips.

Notes

Shred your own cheese for best melting. Keep heat low when adding cheese to prevent graininess. Evaporated milk helps stabilize the sauce. Roast chiles up to 3 days ahead for quicker prep. Leftover queso can be refrigerated for up to 4 days and reheated gently with a splash of milk.

Nutrition

Keywords: queso dip, Hatch chile, chorizo, smoky, roasted, appetizer, game day, party dip, cheese dip

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