Description
Discover the perfect Hatch Green Chile with Cheese recipe—smoky roasted chiles blended with creamy melted cheese. A Southwestern favorite that works as a dip, side, or topping.
Ingredients
- 6 fresh Hatch green chiles (or 2 cans, 4 oz each)
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk or heavy cream
- 1 ½ cups shredded Monterey Jack or cheddar cheese (or a blend)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Optional: sour cream, cumin, or diced tomatoes for variation
Instructions
- Roast the chiles (if fresh): Place Hatch chiles under the broiler or on a grill until skins blister and char. Transfer to a bowl, cover, and let steam for 10 minutes. Peel skins, remove seeds, and chop.
- Make the roux: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Add milk: Slowly whisk in milk or cream, cooking until slightly thickened.
- Stir in chiles and seasoning: Add chopped Hatch chiles, garlic powder, onion powder, salt, and pepper. Stir well.
- Melt the cheese: Add shredded cheese in small batches, stirring until smooth and creamy.
- Serve hot: Garnish with extra cheese or cilantro. Enjoy with tortilla chips, tacos, or as a topping for meats.
Notes
- For more heat, choose medium or hot Hatch chiles or add jalapeños.
- To make it creamier, mix in 2 tbsp cream cheese.
- If sauce thickens too much upon reheating, add a splash of milk.
- For a gluten-free version, swap flour with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes