One-Pan Hatch Chili-Cheese Dip

This chili cheese dip recipe is cheesy, meaty and zesty, made with roasted Hatch chiles, cheddar and Monterrey Jack cheeses and plenty of seasoning. Bust out the chips! It's party time!

So, there is this crazy AMAZING thing in my house now, and it's called Hatch Chili-Cheese Dip. It's freaking tasty and I'm prepared to go on and on about how much I love this stuff, but I won't go TOO crazy, so no worries.

It's just that it was sort of an unexpected recipe that came together on a moment's notice, and now that I've had it, I just want more and more, and I can't understand why I didn't put this fairly simple combination together before, because, end of day, it's pretty perfect.

Yeah. THIS!

Why Hatch Chili Cheese Dip?

The story is that I had some roasted Hatch chili peppers in my freezer, along with some ground beef that I knew I had to use up soon. Hatch chilies are wildly good.

If you've never had them, you owe it to yourself to order some up as quickly as possible directly from New Mexico.

The thing is, Hatch chilies are regional only to New Mexico and really make this recipe stand out. It's one of the best party appetizers around. Perfect for game day! And, it's quick and easy to make.

Let's talk about how to make Hatch chili-cheese dip, shall we?

Ingredients Needed

• Olive Oil. For cooking.
• Fresh Vegetables. Onion, garlic, and jalapeno, or use a small fresh Hatch pepper of choice.
• Ground Beef. You can use other ground meats, such as turkey or pork.
• Roasted Hatch Chiles. I used a medium-hot variety (Sub in a variety of serrano, jalapeno, and bell peppers if you can't obtain Hatch peppers)
• Chopped Tomatoes.
• Seasonings. Red chili powder, dried basil, cumin, salt and black pepper.
• Cheeses. I'm using cheddar cheese and Monterrey Jack cheese. You can use your favorite melty cheeses, such as cream cheese or others.
• For Serving. Chopped fresh herbs, chili flakes, crispy tortilla chips.

How to Make Hatch Chile Cheese Dip - the Recipe Method

Cook the Vegetables. First, heat the oil in a cast iron pan and add the onion and jalapeno. Cook them down about 6-7 minutes, until softened. Add the garlic and stir. Cook another minute until fragrant.

Ground Beef. Add the ground beef and break it apart with a spoon. Brown it on each side about 5 minutes.

Hatch Chiles and Tomato. Add the Hatch chiles and chopped tomatoes and stir.

Seasonings. Add red chili powder, basil, cumin and salt and pepper to taste. Stir and cook another 5 minutes until the meat is mostly cooked through. This is your layer of chili. No chili with beans this time, my friends, though you can add in beans if you'd like.

Cheeses and Bake. Top with shredded cheddar cheese. Bake at 350 degrees F for 10 minutes, until the cheese is melted.

Serve. Top with fresh herbs, red pepper flakes, and serve with tortilla chips! Don't forget the hot sauce!

I mean, just look at it. DANG! BOOM!

If ever there was such as thing as BOOM FOOD, this is it. For sure.

What you'll end up with is a slightly meaty, extra cheesy, slightly spicy dip with just the right amount of tomato that will essentially beg for you to dip a chip right in there.

Like so.

I do not feel guilty about this. In fact, I feel fortunate that I listened to my gut here and followed serendipity, because otherwise, I would have not discovered this new favorite dip of mine.

About this Hatch Chili Cheese Dip

It's somewhat similar to the world famous Queso Fundido Recipe that everyone loves, but the flavors are different. We're using different seasonings here, ground beef instead of chorizo, Hatch peppers. YUM. We have some good spice in there.

I have to say that while it is freaking AWESOME on a crispy tortilla chip, you absolutely need to try this on a warmed flour tortilla. After noshing half the pan with chips, I had the idea that, hey, what if this was served up as a taco?

You know what? YES! BOOM again!

Give it a go for your next party. Or just make it for yourself and don't feel bad about it. You have my permission to do this guilt free. It's slow cooker friendly, too - just cook it longer until nice and melty.

Enjoy it!

I'll just be over here making another pan of cheese homemade chili cheese dip... Shhh...

Where Can You Buy Hatch Chili Peppers? Here are my recommendations.

Learn more about Hatch Chili Peppers.

Here are some answers to questions I've received about this recipe.

What Cheese is Best with Chili?

I love both cheddar and Monterrey jack cheeses because they are nice and melty, and they offer up the best flavor. They compliment the robust flavors of a good chili, complimenting it quite nicely.

A good pepper jack cheese works as well. Go for either flavorful melty cheeses, or a hard crumbly Mexican cheese, like Queso Blanco, as a garnish.

How Do You Thicken Chili Cheese Dip?

If your chili cheese dip is too thin and falling off, the best way to thicken it is to let it cool. The cheeses will solidify a bit and it will be easier to stick to a tortilla chip. You can also try to incorporate more meat, cheese, or bring in extra beans for a thicker chili cheese dip.

Another option is to add crumbled tortilla chips to thicken it up.

Check Out Some of My Other Popular Spicy Dip Recipes

• Mexican Corn Dip
• Southwest Style Cheese Dip
• Easy Cheesy Chipotle Bean Dip
• Meaty Chili Cheese Dip
• Queso Fundido
• Queso Dip
• Zesty Layered Taco Dip
• Spicy Buffalo Chicken Dip
• Chili con Carne

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

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One-Pan Hatch Chili-Cheese Dip Recipe

This chili cheese dip recipe is cheesy, meaty and zesty, made with roasted Hatch chiles, cheddar and Monterrey Jack cheeses and plenty of seasoning. Bust out the chips! It's party time!

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Course: Appetizer, Main Course

Cuisine: American

Keyword: dip, Hatch Chile Peppers, recipe, spicy

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Calories: 391kcal

Author: Mike Hultquist

Servings: 6

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5 from 6 votes

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 jalapeno pepper chopped - or use a small fresh Hatch chile of choice
• 2 cloves garlic chopped
• 1 pound ground beef
• 6 ounces roasted Hatch chili peppers chopped – I used a medium-hot variety (Sub in a variety of serrano, jalapeno, and bell peppers if you can't obtain Hatch peppers)
• 14- ounce can chopped tomatoes
• 1 teaspoon red chili powder
• 1 teaspoon dried basil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• Chopped fresh herbs and chips for serving

Instructions

• Heat the oil in a cast iron pan and add the onion and jalapeno. Cook them down about 6-7 minutes, until softened.
• Add the garlic and stir. Cook another minute until fragrant.
• Add the ground beef and break it apart with a spoon. Brown it on each side about 5 minutes.
• Add the Hatch chiles and chopped tomatoes and stir.
• Add red chili powder, basil, cumin and salt and pepper to taste. Stir and cook another 5 minutes until the meat is mostly cooked through.
• Top with shredded cheeses.
• Bake at 350 degrees F for 10 minutes, until the cheese is melted.
• Top with fresh herbs, red pepper flakes, and serve with tortilla chips!

Video

Notes

Serves 6-8

Nutrition Information

Calories: 391kcal   Carbohydrates: 7g   Protein: 23g   Fat: 29g   Saturated Fat: 13g   Cholesterol: 90mg   Sodium: 373mg   Potassium: 487mg   Fiber: 2g   Sugar: 3g   Vitamin A: 800IU   Vitamin C: 23.3mg   Calcium: 326mg   Iron: 3.1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 4/22/22 to include new information, photos and video. It was originally published on 7/21/17.