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Hatch Chilli con Queso Dip

This authentic Hatch chilli con queso is a vibrant vegetarian starter that brings a taste of the Southwest to your kitchen. The recipe highlights the unique, smoky-sweet flavour of roasted chillies, which are paired with a velvety blend of melted Cheddar and Monterey Jack cheese. By roasting the chillies until blistered and charred, you unlock a deep, savoury complexity that elevates this homemade dip far beyond any shop-bought alternative.

Perfect for casual entertaining or a cosy Friday night in, this comforting cheese dip is best served warm with plenty of crunchy white-corn tortilla crisps. While fresh chillies offer the most robust flavour, you can easily adapt the dish using tinned or frozen varieties for a quick and easy snack. It is a crowd-pleasing addition to any Mexican-inspired feast or game-day spread.

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Ingredients for Hatch Chilli con Queso Dip

  • 5 large fresh or 150g frozen, defrosted or canned, chopped hatch chillies, drained, squeezed dry

  • 3 tablespoons unsalted butter

  • 2 tablespoons grated onion

  • 3 garlic cloves finely grated using a microplane

  • 1/2 teaspoons kosher salt

  • 2 tablespoons plain flour

  • 1/2 teaspoons ground cumin

  • 350 to 475ml whole milk

  • 950ml grated Cheddar cheese (nothing fancy!)

  • 230g grated Monterey Jack cheese

  • 2 plum tomatoes, seeded, diced, drained

  • Roughly chopped coriander (for serving)

  • White-corn tortilla crisps (for serving)

If using fresh chillies, place on a foil-lined baking sheet and grill 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 chillies, 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, 30g at a time. Stir until cheese has melted completely before adding more cheese.

Fold in the tomatoes and chillies. Taste and adjust seasoning. Sprinkle with coriander and serve immediately with chips alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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