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! You’re going need to make a double batch!
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MORE GREAT RECIPES:
Pork Chili with Hatch Peppers:
Jalapeno Popper Dip:
Queso Fundido (Cheese Dip with Chorizo):
Creamy Pimento Cheese:
Chili Cheese Dip Recipe (With Roasted Hatch Chiles!)
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
Cooking Directions
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!
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I’d love to hear how you enjoy it and make it your own way in the comments below. Please share!