Print

Creamy Hatch Chile Queso Fundido Recipe with Spicy Chorizo

creamy hatch chile queso fundido - featured image
Print Recipe

A creamy, melty cheese dip with smoky Hatch chiles and spicy chorizo, perfect for parties and casual gatherings. This recipe balances heat and richness for a crowd-pleasing appetizer.

Ingredients

Scale
  • 8 oz shredded Monterey Jack cheese
  • 8 oz shredded white cheddar cheese
  • 4 oz cream cheese, softened
  • 1/2 cup whole milk or half-and-half
  • 3–4 roasted Hatch chiles, peeled, seeded, and chopped (or poblano peppers as substitute)
  • 6 oz spicy Mexican chorizo, casing removed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Fresh cilantro, chopped (optional, for garnish)
  • Fresh lime wedges (optional, for serving)

Instructions

  1. Roast and prep the Hatch chiles: roast over open flame or broiler until skins blister (5-7 minutes per side). Steam in sealed bowl or bag for 10 minutes, peel skins, remove seeds, and chop.
  2. Cook the chorizo mixture: heat skillet over medium heat, add chorizo and cook until browned (5-6 minutes). Remove excess grease leaving about 1 tablespoon. Add diced onion and garlic, cook until softened (about 3 minutes).
  3. Add roasted Hatch chiles, cumin, and smoked paprika to skillet. Cook 2 minutes to combine flavors. Remove skillet from heat.
  4. Prepare cheese mixture: in a bowl, combine Monterey Jack, white cheddar, and cream cheese. Pour in milk and stir until smooth and creamy.
  5. Pour cheese mixture over chorizo and chile mixture in skillet, stir gently to combine. Return skillet to low heat.
  6. Melt cheese slowly over low heat, stirring continuously until smooth and bubbly (5-7 minutes).
  7. Remove from heat, garnish with cilantro and lime wedges if desired. Serve immediately with warm tortillas or tortilla chips.

Notes

Melt cheese slowly over low heat to avoid graininess or separation. Roast and steam Hatch chiles properly for best flavor and easy peeling. Drain excess chorizo grease but keep some for flavor. For a browned top, broil 1-2 minutes carefully. Leftovers reheat well with a splash of milk to restore creaminess. Substitute poblano peppers if Hatch chiles are unavailable. For dairy-free, use vegan cheese and coconut milk. For milder heat, use sweet Italian sausage instead of chorizo.

Nutrition

Keywords: queso fundido, Hatch chile, chorizo, cheese dip, party appetizer, Mexican cheese dip, spicy cheese dip

Find it online: https://oracooks.com/creamy-hatch-chile-queso-fundido-recipe-with-spicy-chorizo-easy-and-perfect-for-parties/