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Flavorful Hatch Chile Queso Blanco Recipe with Chorizo and Pickled Jalapeño Crumble

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A creamy, smoky queso blanco dip featuring roasted Hatch chiles, savory chorizo, and a tangy pickled jalapeño crumble, perfect for entertaining and quick to prepare.

Ingredients

Scale
  • 3 medium Hatch chiles, roasted, peeled, and chopped (fresh or jarred roasted)
  • 12 ounces (340g) queso blanco cheese, shredded
  • 8 ounces (225g) chorizo, casing removed and crumbled
  • 1 cup (240ml) whole milk, room temperature (2% milk optional for lighter version)
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (16g) all-purpose flour (substitute cornstarch for gluten-free)
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) pickled jalapeños, finely chopped
  • Yellow corn tortilla chips, for serving
  • 2 tablespoons fresh cilantro, chopped (optional garnish)
  • 1 teaspoon fresh lime juice (optional)

Instructions

  1. Roast the Hatch chiles over an open flame or under the broiler until skin is blistered and blackened (about 5-7 minutes per side). Place in a bowl, cover with plastic wrap for 10 minutes. Peel off skin, remove seeds, and chop finely. Alternatively, use jarred roasted Hatch chiles drained well.
  2. Heat a medium skillet over medium heat. Add chorizo and crumble with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat and set aside.
  3. In the same pan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until nutty and golden but not brown to make a roux.
  4. Slowly whisk in milk, stirring constantly to avoid lumps. Cook until mixture thickens slightly, about 3-5 minutes. Lower heat and add shredded queso blanco gradually, stirring until melted and smooth.
  5. Stir in roasted Hatch chiles and minced garlic. Cook for another 2 minutes to blend flavors. Taste and adjust seasoning with salt if needed.
  6. In a small bowl, mix chopped pickled jalapeños with a pinch of salt and a squeeze of fresh lime juice to make the crumble topping.
  7. Pour warm queso blanco into a serving bowl. Sprinkle cooked chorizo evenly over the top, then add a generous layer of pickled jalapeño crumble. Garnish with chopped cilantro if desired. Serve immediately with yellow corn tortilla chips.

Notes

Add cheese gradually over low heat to avoid clumping. Roast Hatch chiles for smoky sweetness. Drain and finely chop pickled jalapeños to prevent sogginess. Keep stirring during roux and cheese melting steps. For gluten-free, substitute flour with cornstarch. Vegetarian version: omit chorizo and add sautéed mushrooms or roasted chickpeas. Can bake assembled queso at 375°F for 10 minutes for a bubbly crust.

Nutrition

Keywords: Hatch chile queso blanco, chorizo queso dip, pickled jalapeño crumble, southwestern dip, creamy queso recipe, spicy cheese dip

Find it online: https://merrymorsel.com/flavorful-hatch-chile-queso-blanco-recipe-with-chorizo-and-pickled-jalape-n-o-crumble/