Buffalo Wild Wings Hatch Queso Dip Recipe
If you're anything like me, you've probably found yourself at Buffalo Wild Wings, eagerly dipping crispy tortilla chips into their signature Hatch Queso Dip. The creamy, cheesy goodness with a hint of smoky heat from the Hatch chiles is undeniably addictive.
Ingredients
- 16 oz Velveeta Queso Blanco cubed
- ½ cup milk
- 7 oz can of Hatch chili peppers diced and drained
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 1 large Beefsteak tomato diced
- 1 small yellow onion diced
- ½ cup fresh cilantro chopped
- 2 large fresh jalapeños minced
- 1 large garlic clove grated
- Juice of 1 lime
- Pinch of kosher salt
- Pinch of sugar
Instructions
- Start by preparing the pico de gallo. In a mixing bowl, combine the diced tomato, onion, chopped cilantro, minced jalapeños, grated garlic, lime juice, salt, and sugar. Mix well and refrigerate to allow the flavors to meld.
- In a medium sauté pan, add the milk and Velveeta Queso Blanco cubes. Heat over low heat, stirring frequently to prevent burning, until the cheese is fully melted and smooth.
- Once the cheese is melted, add the diced Hatch chili peppers, cumin, and cayenne pepper to the pan. Stir until all ingredients are well combined and heated through.
- Transfer the queso mixture to a serving dish. Top with the prepared pico de gallo. Serve immediately with warm tortilla chips for dipping.
Notes
- Use Fresh Ingredients: Fresh tomatoes, onions, and cilantro will enhance the flavor of your pico de gallo.
- Stir Frequently: Constant stirring while melting the cheese prevents it from burning or becoming grainy.
- Adjust Heat Level: Modify the amount of cayenne pepper and jalapeños to suit your preferred spice level.
- Serve Warm: Queso is best enjoyed warm; keep it on a low heat or in a slow cooker to maintain its temperature.