Hatch Chile Cream Cheese Dip Recipes
HATCH CHILE CON QUESO DIP
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some home. Enjoy them right away or roast before freezing to enjoy year-round (or buy some of the great frozen options available). And skip the fancy cheese counter for this recipe: You'll achieve a smoother queso texture with super-melty cheese from the dairy aisle of the supermarket.
Provided by Rhoda Boone
Categories Condiment/Spread Appetizer Cheddar Monterey Jack Chile Pepper Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
- In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
- Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
- Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.
CREAMY HATCH CHILE CHICKEN
Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g
SPICY HATCH CHILE QUESO BLANCO DIP
Make and share this Spicy Hatch Chile Queso Blanco Dip recipe from Food.com.
Provided by JackyAZ
Categories Mexican
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 314.5, Fat 25.3, SaturatedFat 15.2, Cholesterol 71.8, Sodium 657.3, Carbohydrate 9.4, Fiber 0.6, Sugar 2.9, Protein 13.7
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