Hatch Chile Queso

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.

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.

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.

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.

Top queso with green onions and serve with flatbread chips.