Hatch Chile Queso

Name: Hatch Chile Queso
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6-8
Cuisine: American
Ingredients: 1 package flatbread; Olive-oil cooking spray; 2 teaspoons salt, divided; 2 tablespoons unsalted butter; 1 large shallot, minced; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup whole milk, plus more if needed; 1/2 cup roasted Hatch chiles, finely chopped; 1/2 teaspoon black pepper; 1 cup sharp cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 2 green onions, sliced thin

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Capture the flavor and heat of the Southwest with Hatch Chile Queso dip served with Flatout® Light Original Flatbread chips.

READY In

25 Minutes

PREP TIME

5 Minutes

COOK TIME

20 Minutes

SERVES

6-8

Save

Step 1:

Preheat oven to 375°F. Cut flatbreads into triangles and arrange in single layer on rimmed baking sheet. Spray with olive-oil cooking spray and sprinkle 1 teaspoon salt over chips. Bake until crispy, 2 to 3 minutes, working in batches if necessary.

Step 2:

Melt butter in 8” cast-iron skillet over medium heat. Once butter has melted, stir in shallot and cook until tender, 3 to 5 minutes. Add garlic and cook for additional minute.

Step 3:

Sprinkle flour over shallot and garlic and whisk until flour turns golden brown, about 2 minutes. Slowly pour in milk while constantly whisking to avoid lumps.

Step 4:

Stir in chiles and pepper, continually whisking until mixture begins to thicken, about 5 minutes. Reduce heat to low and add cheese in batches, whisking until smooth between each addition. Continue to cook on low until thickened, about 5 minutes. Add more milk, 1 tablespoon at a time to thin out, if necessary.

Step 5:

Top queso with green onions and serve with flatbread chips.