Hatch Chile Queso
Prep time: 15 min
Cook time: 15 min
Serve count: 6
Ingredients
12 oz Hatch Cheddar Cheese, shredded (about 3 cups)
1 Tbsp cornstarch
1 can (12 oz) evaporated milk
¾ cup roasted Hatch chilis, stemmed, seeded and chopped
¼ tsp ground cumin
salt to taste
Method
- Toss the shredded cheese with cornstarch in a bowl until every piece is dusted.
- Heat the evaporated milk in a saucepan over medium-low until it steams. Do not let it boil.
- Add the cheese one handful at a time, whisking until each addition melts before adding the next. About 5 minutes total.
- Stir in the chilis and cumin. Salt to taste. Serve warm with tortilla chips.
Notes
- Shred your own — bagged shredded cheese is coated to keep it from clumping, and that turns queso grainy.
- Keep it warm — move it to a small slow cooker set to warm for a party; if it thickens up, whisk in a splash of milk.
- Richer version — stir in 4 oz of Hatch Cheddar Cheese Spread into the finished queso.
- Shop the season: use the Roasted Hatch Chilis (mild or hot), Hatch Cheddar Cheese, and Hatch Cheddar Cheese Spread.
- Yield: makes about 3 cups.