Wednesday, August 27, 2014

New Mexico Hatch Chile con Queso

It’s Hatch green chile harvest time in New Mexico, and we’re celebrating here in the Midwest. 

As I shared in my Monday post, my husband and I happened to stumble across authentic Hatch green chiles during a promotional event at our local grocery store.  

Volunteers were roasting the chiles onsite, and their aroma was so addicting that we decided we needed a couple of pounds to take home. 

After prepping our roasted peppers – peeling, seeding and chopping, we were ready to put them to good use. 

As I promised (or teased...), here is a recipe for Chile con Queso that I adapted from this New Mexico Hatch Chile app.  

Hatch Chile con Queso
2 cups grated cheese (we used a Mexican blend which included:
Chihuahua, Asadero, Monterrey Jack and cheddar)
½ cup sour cream
1 tomato, seeded and chopped
2 Hatch green chiles, roasted, peeled, seeded and chopped
1/8 teaspoon garlic powder
In a medium saucepan, combine cheeses and sour cream over low heat until cheese is melted.  Stir continuously to prevent scorching.  Stir in the tomatoes, chiles and garlic powder. 

Tip:  we needed to stir the mixture for quite a while to bind the cheese and sour cream.  It was worth the wait though.   

You can use the queso as a dip with tortilla chips or spoon into warmed flour tortillas, roll and enjoy! 


Next up on Monday….
Green Chile Cheeseburgers and a refreshing Silver Coin Margarita. 

Have a great day!

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