Hatch Chili Queso

If you’ve ever strolled through a late summer farmer’s market or browsed the produce section of your local grocery store, you might have come across the seasonal delight known as Hatch chili peppers. But what exactly are Hatch chili peppers, and why do they have such a devoted following? Learn how to grill them to make spicy treats like Hatch Chili Queso!

What Are Hatch Chili Peppers?

Hatch chili peppers are a unique variety of chili grown in the Hatch Valley region of New Mexico. Their distinct flavor comes from the soil and climate of this region, making them highly sought after when in season, typically from August to September. Hatch peppers come in a variety of heat levels, ranging from mild to extra hot, and are known for their smoky, earthy flavor with a hint of sweetness. Whether you like it hot or prefer a more mellow bite, there’s a Hatch chili for every palate.

Hatch Chili Peppers

These peppers are incredibly versatile in the kitchen. You can use them in salsas, stews, burgers, or even desserts. So many different recipes, but one of the best ways to enjoy the chili flavor is by grilling them.

How to Grill Hatch Chili Peppers

Grilling Hatch chili peppers brings out their natural smokiness and gives them a slightly charred flavor that pairs well with a variety of dishes. Grilling them is easier than you might think, and once you try it, you’ll be hooked! No more store bought salsa for you!

Grilled Hatch Chili Peppers

Steps to Grill Hatch Chili Peppers:

1. Preheat the Grill: Heat your grill to medium-high. You want the peppers to blister and char, but not burn.
2. Prep the Peppers: Rinse the peppers under cold water and pat them dry with a paper towel. Leave the stems on for easy handling. Just double check the peppers for any stickers the store may have put on them.
3. Grill the Peppers: Place the Hatch chilies directly on the grill grates over direct heat. Grill them for 6-8 minutes per side, turning occasionally until the skin is charred and blistered all over. You want the skin to bubble and blacken in spots.

Hatch Chili Peppers on the grill

1. Steam and Peel: Once charred, remove the peppers from the grill and place them in a bowl. Cover with a kitchen towel or plastic wrap and let them steam for about 15 minutes. This will loosen the skins, making the skin easy to peel off. Once cooled, peel away the blackened skin and discard it.

Hatch Chili Peppers with plastic wrap

1. Remove Seeds (Optional): If you prefer a milder flavor, cut open the peppers and remove the seeds and membranes. For more heat, leave them intact.

Hatch Chili Peppers on a cutting board

Grilled Hatch chili peppers are perfect for adding to tacos, quesadillas, or chopped up for a savory salsa. But one of the most delicious ways to enjoy them is in a creamy Queso dip!

Hatch Chili Pepper Queso Recipe

Everyone likes cheese dip at a party and Hatch chili peppers are the perfect addition. This simple Hatch chili pepper queso recipe is easy to make, is packed with flavor and brings some nice heat.

Ingredients:

• 1 can of cheese soup (about 10.5 oz)
• 1 ½ cups of shredded cheddar cheese
• 4 grilled Hatch chilies, peeled and chopped
• ½ cup of milk or cream (optional, for desired consistency)
• Tortilla chips, for serving

Hatch Pepper Queso

Instructions:

1. Grill the Hatch Chilies: Follow the steps above to grill and peel your Hatch chili peppers. Once peeled, chop them into small pieces.
2. Heat the Cheese Soup: In a medium saucepan over medium heat, warm the can of cheese soup. Stir occasionally to prevent it from sticking to the bottom of the pan.
3. Add Cheese: Once the soup is warmed, add the shredded cheddar cheese, stirring continuously until melted and smooth.
4. Add Hatch Chilies: Stir in the chopped Hatch chilies. Taste the queso and decide if you want to thin it out with milk or cream, adding a little at a time until you reach your desired consistency.
5. Garnish: Finish with chopped tomatoes and chopped green onion.
6. Serve: Transfer the queso to a serving dish and enjoy immediately with tortilla chips. You can also drizzle it over nachos, tacos, or even baked potatoes for a spicy, cheesy kick.

Why You Should Try Hatch Chili Peppers

Hatch chili peppers are beloved not just for their seasonal rarity but for their incredible flavor versatility. Whether you enjoy them grilled, roasted, or stuffed, they can elevate any dish with their smoky, slightly sweet, and occasionally spicy flavor profile. And because they come in both mild and hot varieties, there’s a Hatch pepper for everyone.

Whether you’re throwing a backyard barbecue or cozying up indoors with a warm dip, grilled Hatch chilies are a must-try. And if you’re looking for a crowd-pleasing appetizer, this Hatch chili pepper queso will disappear fast. So next time you see Hatch peppers in season, grab a few and fire up the grill!

Print Recipe

Hatch Pepper Queso

By Drew – Serves: 4

Prep Time: 5 minutes – Cooking Time: 12 minutes

There’s nothing quite like a cheesy, spicy dip to elevate your next gathering, and Hatch chili peppers are the perfect addition. This simple Hatch chili pepper queso recipe is easy to make and packed with flavor.

Ingredients

• 1 can of cheese soup (about 10.5 oz)
• 1 ½ cups of shredded cheddar cheese
• 4 grilled Hatch chilies, peeled and chopped
• ½ cup of milk or cream (optional, for desired consistency)
• Tortilla chips, for serving
• Chopped Tomatoes
• Chopped Green Onion

Instructions

1

Preheat the Grill: Heat your grill to medium-high. You want the peppers to blister and char, but not burn.

2

Prep the Peppers: Rinse the peppers under cold water and pat them dry with a paper towel. Leave the stems on for easy handling, but remove any stickers or debris.

3

Grill the Peppers: Place the Hatch chilies directly on the grill grates. Grill them for 6-8 minutes per side, turning occasionally until the skin is charred and blistered all over.

4

Steam and Peel: Once charred, remove the peppers from the grill and place them in a bowl. Cover with a kitchen towel or plastic wrap and let them steam for about 15 minutes. This will loosen the skins, making them easy to peel off. Once cooled, peel away the blackened skin and discard it.

5

Cheese Sauce

6

Heat the Cheese Soup: In a medium saucepan over medium heat, warm the can of cheese soup. Stir occasionally to prevent it from sticking to the bottom of the pan.

7

Add Cheese: Once the soup is warmed, add the shredded cheddar cheese, stirring continuously until melted and smooth.

8

Add Hatch Chilies: Stir in the chopped Hatch chilies. Taste the queso and decide if you want to thin it out with milk or cream, adding a little at a time until you reach your desired consistency.

9

Garnish: Finish with chopped tomatoes and chopped green onions.

10

Serve: Transfer the queso to a serving dish and enjoy immediately with tortilla chips. You can also drizzle it over nachos, tacos, or even baked potatoes for a spicy, cheesy kick.