Hatch Green Chile Queso Dip with Chorizo and Mushrooms

This game day appetizer will impress a crowd with it's creamy, spicy, savory flavors! serve this green chile queso with your favorite chips, veggies, or other dippers.

Course Appetizer, Snack

Cuisine American

Keyword Green Chile, Queso, Queso Dip

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 232kcal

Author Cara Harbstreet

Equipment

cutting board and sharpened chefs knife
measuring cups and spoons
Whisk
Spatula
cast iron skillet or large nonstick pan

Ingredients

⅓ lb spicy chorizo
4 oz. cremini mushrooms about ½ package
2-3 cloves garlic minced
1 tbsp butter
1 tbsp all-purpose flour
1 ½ cups whole milk
3 cups shredded havarti or mozzarella cheese
4 oz regular cream cheese
4 oz green chiles canned or frozen
1 tsp chile powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
Kosher salt and black pepper to taste
Green onions or cilantro for garnish

Instructions

Wash and dry the mushrooms. Roughly chop the mushrooms to match the texture of the chorizo. It doesn’t have to be perfect, you just need it to blend together well in the pan.
Heat a cast iron or nonstick skillet over medium-high heat. Brown the chorizo, adding the chopped mushrooms and garlic after a few minutes. Cook until the chorizo is fully done, then transfer to a bowl.
Next, reduce the heat to medium and make a quick roux using the butter and all-purpose flour. Melt the butter then sprinkle in the flour and incorporate it into a slurry. Stir and scrape constantly until it becomes light caramel in color.
Reduce the heat to low and add in the milk. Whisk gently to mix and avoid scalding.
As the milk starts to heat up, add the cheese a little at a time. As it melts into the sauce, add a little more, stirring the whole time to avoid scalding. Once the shredded cheese is fully incorporated, add the cream cheese and continuing whisking until smooth.
Finally, stir in the green chiles, spices (dried chile powder, garlic powder, smoked paprika, salt and pepper) and ½ of the chorizo-mushroom mixture. Spoon the other half on top, garnish with chopped green onions and cilantro.
Serve immediately with tortilla chips, chopped veggies, pita bread, or your other favorite game day snacks.

Notes

This recipe will serve 8 to 10 people depending on appetites and how much other food is prepared. Adjust accordingly if planning to serve more, or reduce all measurements by half if serving 4-5 people.

Nutrition