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!
Servings: 6
Calories: 391kcal
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
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