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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Dip into Hatch chile season with a batch of this creamy queso!
With just the right amount of spicy and savory flavors from seasonal Hatch chiles, jalapenos, chorizo and two types of cheese, this dip is delicious as an appetizer at an outdoor BBQ or as a snack at a tailgate.
Prepared in only 15 minutes, add this dip to your recipe queue while Hatch chiles are in season at Heinen’s.
Why You’ll Love This Recipe
- It’s a great way to add seasonal flavor to a classic dip. Queso is a classic, but the addition of Hatch chiles makes it extra special and super delicious. Available for a limited time at Heinen’s each summer, these infamous green peppers come from Hatch, New Mexico and are tasty in almost any recipe from cheesy queso to a spicy margarita. Available roasted and raw, grab as many as you can while they’re in season to freeze for the year ahead.
- It’s heartier than traditional queso. In its most basic form, queso is a melted cheese mixture often served with tortilla chips. This recipe adds fresh chorizo sausage from Heinen’s Meat Department to the mix, making the finished dish much more flavorful and filling.
Hatch Chile & Chorizo Queso
- Cook time:
- 15min
- Total time:
- 15min
- Servings:
- 8
Ingredients
- 1 Tbsp. canola oil
- 1/2 lb. chorizo sausage, casing removed
- 2 Tbsp. Heinen's butter
- 1/2 white onion, minced
- 1 jalapeño, seeded and minced
- 1 cup Hatch chiles, roasted and chopped
- 1 Tbsp. flour
- 1 cup Heinen's heavy whipping cream
- 1 cup Monterrey Jack cheese, shredded
- 1 cup Heinen's cheddar cheese, shredded
- A pinch of salt and pepper
- 1/2 tsp. Heinen's cumin
- 1/2 tsp. Heinen's garlic powder
- Cilantro, for topping
- Heinen’s white corn tortilla chips, for serving
Instructions
- Heat the canola oil in a pan over medium heat. Add the chorizo, breaking it up as much as possible. Sauté until the chorizo is browned, about 5 minutes. Set aside.
- Heat the butter in a large pot over medium heat. Add the butter, white onion, jalapeño and Hatch chiles. Cook until softened, about 3-5 minutes.
- Sprinkle the flour over the vegetables and stir well. Slowly add the heavy whipping cream while stirring, then mix well.
- Slowly add the Monterrey Jack and cheddar cheeses to the pan over low heat. Once the cheese is melted, add the cumin, garlic powder and half of the chorizo. Stir well. Once fully combined, transfer to a serving bowl.
- Top the queso with the remaining chorizo and cilantro. Serve with tortilla chips.
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