Bowl of cheese dip surrounded by tortilla chips


  • 2 Cups of Shredded Red Butte Hatch Chile  
  • 2 Tbs butter 
  • 1/4 chopped onion 
  • 1/2 cup chopped tomato 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 2 Tbs flour or cornstarch 
  • 2 cups half and half 
  • Sliced fresh jalapeño 
  • lime



  1. In a sauce pan over medium heat melt butter. Add onion, tomato, salt and pepper. Let cook for 3-5 minutes until veggies are tender and translucent. Add flour and cook for a few minutes.
  2. Add half and half. When mixture starts to thicken and lightly bubble add cheese and incorporate until melted evenly.
  3. Squeeze juice of half a lime into mixture and stir throughout.
  4. Pour it into a serving bowl immediately and sprinkle with more cheese and fresh jalapeños. Serve with your favorite tortilla chips!! 


Cooking tips: 

1. Make sure to cook the flour for a few minutes so that there is no raw flour taste before adding the half and half. 

2. When adding the cheese, do a little at a time and let melt before continuing to add the rest. This ensures an even consistency without lumps throughout.