Appetizer
Hatch Green Chile Queso
4.9 · 134 reviews
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
- Prep5 min
- Cook15 min
- Total20 min
- Serves8 servings
Ingredients
Instructions
- Brown the ground beef in a skillet over medium heat, then drain off the fat.
- Reduce the heat to low and add the cubed Velveeta and milk, stirring until melted and smooth.
- Stir in the shredded cheddar until fully melted.
- Add the roasted Hatch green chile, garlic powder, onion powder, and salt and stir to combine.
- Keep warm on low or transfer to a crockpot and serve with tortilla chips.
Made with Hatch New Mexico Green Chile Powder, grown by our family in the Hatch Valley for five generations.
