Hatch Green Chile con Queso

Yield 2 cups

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  • 2 Hatch green chiles roasted, peeled, and chopped
  • 1 cup American cheese grated
  • 1/2 cup sharp Cheddar grated
  • 1/4 cup sour cream
  • 1 tomato seeded and chopped
  • 1/8 teaspoon garlic powder
  • 1 cup chicken stock optional


  1. In a medium saucepan, combine both cheeses and sour cream and cook over low heat until cheese is melted. Stir continuously to prevent scorching.
  2. Stir in the tomato, chiles, and garlic powder.
  3. Adjust consistency for dipping by adding sour cream and / or chicken stock.
  4. Serve with tortilla chips.


Roasting instructions:

Grilling Method: Place chiles on charcoal or gas grill about 5-6 inches above heat source. Remove once skins have blackened and blistered – if there are green spots, the skin won’t come off.

Broiler Method: Preheat broiler. Place chiles under the broiler for 6-8 minutes or until the skin completely blackens and blisters.

Range-Top Method: Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is hot, place chiles on top. Remove once skins have blackened and blistered entirely.

Comal Method: Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet. Place several chiles on it, and turn until they completely blacken and blister.