Creamy Hatch Green Chile Con Queso with Chile Peeler Nation Freeze Dried Hatch Green Chile

Every New Mexican gathering seems to have one thing in common... a warm bowl of chile con queso sitting nearby with a pile of chips disappearing almost instantly.

Creamy melted cheese and roasted Hatch green chile are a match made in heaven, and using Chile Peeler Nation Freeze Dried Hatch Green Chile makes it easy to enjoy authentic New Mexico flavor anytime without taking up freezer space.

Step 1: Rehydrate Your Chile Peeler Nation Green Chile

Place your freeze dried Hatch green chile into a bowl and cover with warm water. Let soak for about 10 to 15 minutes until soft and fully rehydrated.

Step 2: Peel and Chop the Chile

Once rehydrated, gently peel away the charred outer skin just like traditional roasted Hatch green chile. Remove stems if needed, then finely chop the chile.

Ingredients

• 2 pounds Velveeta cheese, cubed
• 2 cans (14.5 ounces each) chopped tomatoes, undrained
• 1 to 2 cups rehydrated and chopped Chile Peeler Nation Hatch Green Chile
• Tortilla chips or tostadas for serving

Optional:

• Ground beef or sausage
• Jalapeños
• Onion
• Cilantro
• Extra shredded cheese on top

Directions

Place cubed cheese into a large microwave safe dish and microwave on high for about 5 minutes, stirring occasionally until mostly melted.

Stir in chopped tomatoes and microwave another 2 minutes.

Add the chopped green chile and continue heating for another 3 minutes, stirring well until smooth, creamy, and fully combined.

Pour into a warmed crock pot on low heat to keep warm while serving.

Stove Top Option

Add cheese and tomatoes to a large nonstick pan over low heat, stirring frequently until melted and smooth. Stir in the chopped green chile and continue cooking until hot and creamy.

Serve warm with tortilla chips, tostadas, burritos, fries, or poured over your favorite New Mexico dishes.

Slow Cooker Option

For an easy party version, add the cubed cheese, chopped tomatoes, and rehydrated Chile Peeler Nation Hatch Green Chile directly into a slow cooker.

Cook on low for 1 to 2 hours, stirring occasionally until smooth and creamy.

Keep warm on the low setting while serving so the queso stays perfectly melted for dipping tortilla chips, tostadas, or pouring over burritos and fries.

Take advantage of our free shipping and stock up on authentic Freeze Dried Hatch Green Chile at ChilePeelerNation.com.