Roasted Hatch Chile Queso Dip

Here recently I bought my first ever case of Hatch chiles. I had no idea how big a case would be, but I do now. Over 150 peppers. I roasted them all, freezing some (whole) for later use. The rest, well, I put to work immediately. Starting with this wonderful roasted Hatch chile queso dip. The roasted chiles add such a fantastic flavor to what is your pretty-much-standard queso dip. A good queso dip that is mighty good to start with. Nice and creamy, this is the perfect dip for a party. I didn’t add any hot sauce, but you could. Just don’t go crazy with it, you don’t want to hide the taste of the peppers.

Roasted Hatch Chile Queso Dip

Great On Burgers, Too.

You can use this recipe for roasted Hatch chile queso dip to make a great topping for hamburgers. Or hot dogs. Just cut back on the half and half and let the sauce come to the desired thickness.

If you can’t find roasted Hatch chiles, you can substituted canned roasted chiles or, you can roast poblano or Anaheim chiles in the oven or on the grill and use those instead. Or get the real deal delivered directly to your door.

Roasted Hatch Chile Queso Dip
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4 from 1 vote

Roasted Hatch Chile Queso Dip

The roasted chiles add such a fantastic flavor to what is your pretty-much-standard queso dip (which is mighty good to start with). Nice and creamy, this is the perfect dip for a party.
Course Appetizer
Cuisine American
Keyword cheese, dip
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 cups
Calories 592kcal

Ingredients

Instructions

  • Heat oil over medium heat in a large saucepan.
  • Add the onion and cook for 5 minutes or until the onion starts to soften.
  • Add the garlic, stir and cook another minute.
  • Add the flour, stir, and cook for 2 minutes.
  • Whisk in the evaporated milk. Stir and cook until the mixture thickens.
  • Add salt and pepper and stir.
  • Stir in the cheese until melted.
  • Slowly stir in the half and half until the sauce reaches the desired thickness.
  • Stir in the Hatch chiles and serve warm.

Nutrition

Calories: 592kcal | Carbohydrates: 12g | Protein: 29g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 129mg | Sodium: 992mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 9mg | Calcium: 809mg | Iron: 1mg

Nutritional values are approximate.

Sausage-Stuffed Hatch Chiles

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes.

Sausage-Stuffed Hatch Chiles

Very Different. And Very Good.

I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. And I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.

For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

Sausage-Stuffed Hatch Chiles
Print Pin
4 from 1 vote

Sausage-Stuffed Hatch Chiles

I could’ve served this as an appetizer or as a main dish but I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. 
Course Main
Cuisine American
Keyword peppers, stuffed
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 chiles
Calories 517kcal
Author Mike

Ingredients

Instructions

  • Fire up a smoker for smoking at 250 F. Use any wood you desire.
  • Slice the chiles horizontally. Remove the membrane and seeds.
  • Combine the sausage, fennel, pepper and garlic in a bowl.
  • Divide the sausage between the peppers, gently pushing down to fill them completely.
  • Sprinkle the peppers with the bacon.
  • Smoke for 1 1/2 hours.
  • Sprinkle with cheese (if using) and smoke until the cheese has melted.

Nutrition

Calories: 517kcal | Carbohydrates: 5g | Protein: 19g | Fat: 46g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1114mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.