This Hatch green chile queso is the ultimate crowd-pleaser for game days, gatherings, or any time you need a warm, cheesy dip in a hurry. Loaded with seasoned ground beef, roasted Hatch green chile, and two kinds of cheese, this Hatch queso is impossible to stop at just one chip — and it's hands-down our favorite green chile queso to set out for a hungry crowd.
Every great gathering needs a great queso, and this one delivers every single time. We took the classic crowd-favorite dip and gave it a serious New Mexico upgrade with roasted Hatch green chile — because around here, everything is better with chile. The seasoned ground beef makes it hearty enough to be a meal on its own, and the combination of Velveeta and sharp cheddar gives it that perfectly smooth, creamy consistency that keeps everyone hovering around the bowl.
Why Hatch green chile makes this queso
Plain queso is fine. Hatch queso is unforgettable. Hatch chile, grown in our valley's mineral-rich soil, brings a smoky, roasted depth and a clean heat that ordinary canned chiles can't touch. Stir in fresh Hatch green chile in season, or keep roasted chile in the freezer so you're always one bowl away from the real thing.
Crockpot or stovetop
Whether you're making it in the crockpot to keep warm at a party or throwing it together on the stovetop for a quick snack, this queso comes together fast and disappears even faster. For a party, the crockpot on low is your friend — it holds the dip at the perfect scoopable temperature for hours. Just give it a stir now and then and add a splash of milk if it thickens.
Serving and storage
Serve with thick tortilla chips, warm flour tortillas, or fresh veggies. Leftovers keep three days; reheat gently with a splash of milk to bring back the creamy texture. Want a cooler, tangier dip for the same table? Try our Hatch green chile dip alongside it.
Hatch green chile queso is a warm, melty cheese dip made with roasted Hatch green chile from New Mexico, often with seasoned ground beef and a blend of cheeses like Velveeta and sharp cheddar. The Hatch chile adds smoky, roasted depth and a gentle heat that sets it apart from ordinary queso.
What cheese makes the smoothest queso?
A combination of Velveeta and sharp cheddar gives the smoothest, creamiest queso. Velveeta melts without breaking and keeps the dip glossy, while sharp cheddar adds real cheese flavor. Stir the cheddar in over low heat to keep the dip from turning grainy.
How do I keep queso warm and scoopable at a party?
Transfer the finished queso to a crockpot set on low, which holds it at the perfect scoopable temperature for hours. Stir occasionally and add a splash of milk whenever it thickens up to keep it smooth and dippable throughout the gathering.
Can I make Hatch queso without beef?
Yes. Simply leave out the ground beef for a lighter, vegetarian queso — the roasted Hatch green chile and two cheeses carry plenty of flavor on their own. You may want to add an extra splash of milk since the beef otherwise adds moisture and body.
Where can I buy Hatch green chile for queso?
The Hatch Chile Store ships roasted Hatch green chile and fresh Hatch green chile straight from our family farms in the Hatch Valley of New Mexico. Roasted frozen chile is ready to stir right in; fresh chile is available in season for the truest from-scratch flavor.
4.9 · 134 reviews
4.9 · 134 reviews
