Hatchanero Queso Dip

Cook time: 45 mins
Total time: 45 mins


  • 4 Ounces Hot Line Pepper Products Hatchanero or Ajo Hatchanero hot sauce
  • ½ lb American cheese
  • ½ lb Monterey Jack
  • 2 tsp corn starch
  • 1 tbsp olive oil
  • 8 oz minced tomatoes
  • 1 tsp fresh garlic (minced)
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • 5 oz evaporated milk
  • 8 oz minced tomatoes
  • 3 tbsps fresh cilantro (finely chopped)
  • 2 tbsps scallions (finely chopped)
  • ½ tsp salt (to taste)

  1. Cut American and Monterrey Jack cheeses into cubes and mix together with cornstarch in small bowl.
  2. In a medium saucepan, heat olive oil on medium heat.
  3. Add in tomatoes, garlic, cumin, chili powder, and cayenne pepper to pan. Cook for about a minute.
  4. Slowly stir in evaporated milk and Hatchanero and bring to a boil.
  5. Reduce heat to low and slowly stir in the cheese and corn starch mixture. Stir until the cheese is melted completely.
  6. Add the scallions and cilantro on top for garnish.
  7. Serve immediately with corn chips, vegetables, or bread.

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