Alfredo Garcia

Hatch Chile Queso

Get a large pot and fill it with water, set to medium high heat. Get a large enough bowl to set over the pot of hot water. We’re making a double boiler here to help us easily melt the cheese without burning it.

Add all the cheese to the bowl over the double boiler along with the milk. Let it sit & start mixing ever 3-5 minutes. The cheese should be fully melted within 10-15 minutes.

The double boiler method of melting the queso makes it easier to get a smooth melty cheese without burning it.

Place the hatch Chile peppers or poblanos on a baking sheet and place them in your oven under the broil setting on high. Char the peppers for about 4-6 minutes, longer depending your ovens broiler power. Flip the peppers over to make sure they get charred all over.

Once the peppers are charred, cover in foil paper or place in plastic bag to let them steam for about 5 minutes.

Once steamed, remove the charred papery skins, cut a slit down the middle, remove the seeds and then chop the peppers up into bite size pieces.

Add the chopped Chiles to the melted queso still over the double boiler, mix them in, then season with garlic power and mix again.

Once ready to serve, pour the queso into a bowl, top with chopped cilantro for garnish and serve with tortilla chips.