Skillet Hatch Chile Queso Dip


  • 2 packages (8 oz. each) Our Family® Hatch Pepper Jack Shredded Cheese
  • 1 Tbsp Our Family® Cornstarch
  • 1 Tbsp Our Family® Unsalted Butter
  • 2 garlic cloves, minced
  • 2/3 cup Our Family® Evaporated Milk
  • 2 cans (4 oz. each) diced mild green chiles
  • 1 cup Our Family® Frozen Corn, thawed
  • 1/4 cup Our Family® Hot Sauce
  • 1/2 tsp Our Family® Kosher Salt
  • 1/4 tsp Our Family® Ground Cumin
  • 1/4 tsp Our Family® Onion Powder
  • 1/2 cup pico de gallo
  • Fresh cilantro sprigs, Our Family® Chili Powder and/or lime wedges for garnish (optional)
  • Our Family® Tortilla Chips for serving (optional)


Approximate nutritional values per serving (1/4 cup): 139 Calories, 10g Fat, 6g Saturated Fat, 35mg Cholesterol, 439mg Sodium, 7g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 8g Protein


  1. In large bowl, toss cheese and cornstarch.
  2. In 10-inch cast-iron or oven-safe skillet, melt butter over medium heat. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add milk and cheese mixture; cook 5 minutes or until cheese is melted, stirring occasionally. Add chiles, corn, hot sauce, salt, cumin and onion powder; cook 2 minutes or until heated through, stirring occasionally. Makes about 4 cups.
  3. Serve cheese mixture topped with pico de gallo garnished with cilantro, chili powder and/or lime wedges along with tortilla chips, if desired.

What we’re making this week

Orange-Pistachio Goat Cheese Crostini

Sheet-Pan Lemon-Garlic Pork Tenderloin

Slow Cooker Creamy Garlic-Lemon Shrimp & Asparagus