Hatch Chile con Queso
August 14, 2012
Hatch chiles are back! For a few short weeks in August, you’ll find large roasters stationed outside our favorite grocery store chain, with the smell of the charred New Mexican peppers in the air. They’ll roast and bag up hundreds of pounds of hatch chiles…
And then, just like that, they’ll be gone.
I picked up a couple of pounds of chiles, most of which were frozen for a rainy day. But we wouldn’t be doing hatch season any justice if we didn’t drown a pile of chopped chiles in melted cheese.
- 1 tsp olive oil
- 1/4 cup chopped white onion
- 1 clove garlic, minced
- 2 hatch chiles, roasted, seeded, and chopped (directions here)*
- 4-6 Tbsp milk
- 8 oz white American cheese, shredded
- 2 oz Monterrey Jack cheese, shredded