Wednesday, April 20, 2016

Q is for Queso @AprilA2Z #AtoZChallenge

As you've seen from H is for Hatch Chiles, they're the bee's knees in New Mexico and they're in everything here. Creme brulee, bagels, wine (no, I'm not kidding), and one friend even ordered a lobster roll with green chiles. Being from New England, she was not thrilled with the result, but that's not the point. The point is, New Mexicans love their chiles, even putting them in things that, well, probably shouldn't be tampered with.

But queso isn't one of them. It's made for Hatch chiles.

In the interest of finding a delicious restaurant-style queso dip you lovely readers can try, I tracked down two recipes on the interwebs (Pinterest, to be specific), and taste-tested them for you.

It's a tough job, but somebody's gotta do it.

Queso Recipe #1: Roasted Hatch Chile Queso Dip from Cook Like A Champion

A photo posted by Sarah Allan (@sarahallanauthor) on

First off, this recipe was very tasty! I got the American cheese from the deli (Boar's Head brand; I'm a bit of a deli snob), and the Monterrey Jack in a block from the regular 'ol cheese section which I took home and grated. I had everything prepped and sliced ahead of time which was good, because once we started, this dip came together quickly. I had a can of Hatch Green Chiles (whole), and there were probably 10 of them in the can, already skinned and seeded. They'd actually be perfect for stuffing, but that's for another time. Anyway, I chopped up two of them, and I think this recipe could actually use a third. These were very mild, but had a nice, sweet flavor to them. I was actually a little disappointed that it didn't have more heat and wasn't quiiiite as flavorful as I'd expected. The dip thickened very quickly once it was off the heat, and we microwaved it the next day (adding about a tablespoon of milk to thin it out and microwaving it in 30 second intervals, stirring after each) and it was just as good.

Queso Recipe #2: Roasted Hatch Chile Queso Dip from The Wicked Noodle

A photo posted by Sarah Allan (@sarahallanauthor) on

Though the other queso dip was good, this one was the clear winner! It had a stronger chile flavor (it uses 3 chiles instead of 2), and we thought it would be even better with another chile added. The Mexican cheese blend was better as well. It was very thick while mixing, but thinned out readily when the half-and-half was added. It also didn't firm up so much as it cooled that you couldn't dip a chip, a complaint we had about the first recipe.

Time for me to go warm some up and enter another cheese coma!

What's your favorite queso?

xoxo Sarah


  1. And now I'm hungry! Might have to try one (or two) of these recipes.
    Rosa Temple writes...

  2. I'm going to try these recipes down the road. They look delicious! Really, I'm indiscriminate, I don't have a favorite, they are all delicious!


    1. It was a lot of fun experimenting with them. Very tasty!

  3. This is out of my Maine realm of taste. But it looks like something to try!

    AtoZ Challenge
    Mainely Write

    1. Hatch chiles aren't very hot, but they have a lot of flavor. Anaheim chiles will work just as well, or maybe poblanos. Grocery stores typically have both of those.

  4. It looks delicious. I would love to be adventurous and try it someday.

  5. Oohh... both of these recipes look delicious!
    Here in the Midwest Espinaca dip is popular. Basically, it is a mild queso with chopped spinach (I think)

    Molly @MyCozyBookNook
    My Cozy Book Nook
    Revising Life after 50

    1. Ooh! Spinach is always a good addition to dip. I'm partial to spinach artichoke myself. :-)