A creamy white cheddar queso made with Mildly spicy hatch chile cheddar cheese and served with a zesty Cilantro Shallot Chimichurri seasoned ribeye steak. A hearty gameday appetizer transformed into a stand-alone and satisfying main course—no need to make tortilla chips, salsa, or guacamole. Even if you do, we don't mind.
Have you ever been to a Mexican restaurant and tasted that mouth-watering white queso dip? Hold onto your taste buds because this homemade queso dip is a cheesy delight that exceeds your expectations.
Picture this: a zesty Cilantro Shallot Chimichurri marinade packed with fresh cilantro, tangy shallots, and a splash of vinegar working its magic on a succulent ribeye steak.
And speaking of queso. It's nothing short of a velvety pool of creamy goodness where sharp cheddar cheese meets the smoky allure of hatch chiles. As you dip a slice of that perfectly marinated steak into the queso, each fiber of the steak acts as a flavor sponge, soaking up every nuance of the queso's richness.
Whether you're dipping tortilla chips, pretzels, or feel free to pour this over some French fries. Each bite is packed with flavor and texture.
Hatch Chile Cheddar cheese blends mildly spicy Hatch Chile peppers with Natural New York Sharp Cheddar. Also known as New Mexico chile, hatch chiles are green chile peppers grown exclusively in the Hatch Valley region of New Mexico. Known for their vibrant color and complex flavor profile, hatch chiles add a smoky, spicy kick to cheddar cheese. The result is a cheese that is both bold and flavorful, perfect for adding a distinctive twist to Mexican dishes, including enchiladas, burritos, queso recipes, or grilled cheese sandwiches. If you are unable to find any Hatch Chile Cheddar you can use White Cheddar cheese
Cilantro – This vibrant herb adds fresh flavor to the dish with its bright green leaves and citrusy undertones.
Shallot – With its mild, sweet flavor and garlic hint, shallot brings depth and complexity to the marinade, elevating it from ordinary to extraordinary.
Vinegar – A splash of vinegar adds a tangy kick to the marinade, balancing the steak's richness and brightening the flavors.
Extra-virgin olive oil – This liquid gold helps bind the marinade together and imparts a rich, fruity flavor that enhances the overall taste.
Kosher salt and freshly ground black pepper – These pantry staples are the unsung heroes of seasoning, adding depth and dimension to every bite.
Unsalted butter – The creamy richness of butter adds a luxurious touch to the queso, creating a velvety smooth texture that's simply irresistible.
All-purpose flour – Acts as a thickening agent to make the roux and helps give the queso its luscious, creamy consistency, ensuring every dip is perfectly indulgent.
Whole milk – Creamy and decadent, whole milk forms the queso base, providing a rich canvas for the cheese and Hatch chile flavors to shine.
Worcestershire sauce – This secret ingredient adds umami flavor to queso, elevating its taste to new heights.
White sharp cheddar cheese – Sharp and tangy, this white cheddar cheese adds a bold punch of flavor to the queso, melting into creamy perfection and providing a delicious contrast to the heat of the hatch chiles.
Hatch chile cheddar cheese – The star of the show, Hatch chile cheddar infuses the queso with its smoky heat and distinctive Southwestern flair.
Ribeye steak – Tender, juicy, and full of flavor, ribeye steak is the perfect canvas for the vibrant flavors of the cilantro shallot chimichurri marinade, soaking up every last drop of queso and delivering a melt-in-your-mouth experience with every bite.
Prepare the Ribeye:
Marinate the ribeye with chimichurri spices and let it sit in the refrigerator overnight or for at least 30 minutes, allowing the flavors to penetrate the meat.
Cook the ribeye to your desired doneness level on a grill or stovetop, and let it rest for a few minutes before slicing.
Prepare the Cilantro Shallot Chimichurri:
Combine shallots, cilantro, vinegar, olive oil, salt, and pepper in a small bowl. Mix thoroughly, and add half of the mixture to a bag to marinate the steak. Refrigerate the mixture until you are ready to make the steak and queso.
Make the Hatch Chile Cheddar Queso:
Melt unsalted butter in a medium saucepan over medium-high heat. Once melted, add all-purpose flour and whisk continuously for 1 to 2 minutes until smooth—season with salt and pepper.
Pour milk, whisking constantly to prevent lumps. Reduce heat to medium and cook until thickened, about 4 to 5 minutes, or until creamy. Add Worcestershire sauce.
Remove from heat and gradually add shredded cheeses in batches, stirring constantly until melted and creamy. Adjust with a splash more milk if needed to ensure smooth queso consistency.
Put it all together:
Once the queso is ready, place the sliced ribeye on top of the queso in a serving bowl.
Use Block Cheese: Buy a block of cheese and shred it yourself, as it works best for cheese dips, cheese sauces, and queso. Pre-shredded cheeses are coated with additives such as cornstarch to prevent sticking, affecting that gooey goodness and creamy texture we all love.
Make it Gluten-Free: To make this cheddar queso dip gluten-free, use gluten-free all-purpose flour instead of the regular one.
Don’t let the milk boil: Reduce it to low once it reaches a light simmer. If you overcook the cheese dip on high heat for longer, it will become grainy and unappetizing.
Keep stirring: Continuous stirring is the key to achieving this Hatch Chile Cheddar Queso recipe's silky, smooth, and lump-free texture. As you add butter, flour, milk, and cheese to melt, whisk constantly to ensure it stays creamy and melts perfectly.
Do not Freeze: The dip can be stored in the fridge for 4 days, but this dip is not meant to be frozen.
Cilantro Shallot Chimichurri
¼ cup finely chopped cilantro
1 tablespoon finely minced shallot
1 teaspoon vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Hatch Chile Cheddar Queso
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk or half and half (if you like it super creamy, use half and half)
½ teaspoon Worcestershire sauce
4-ounce block of white sharp cheddar cheese, shredded
4-ounce block of hatch chile cheddar cheese, shredded
Steak
5-6 oz Ribeye
1 (10 oz) ribeye steak (no need for bone in)
Cilantro Shallot Chimichurri for marination
Make Cilantro Shallot Chimichurri: In a small bowl, combine shallots, cilantro, vinegar, olive oil, salt, and pepper. Mix thoroughly, and add half of the mixture to a bag to marinate the steak. Refrigerate the mixture until you are ready to make the steak and queso.
Make Ribeye Steak: Marinate the ribeye with chimichurri spices and let it sit in the refrigerator overnight or for at least 30 minutes, allowing the flavors to penetrate the meat. Cook the ribeye to your desired doneness level on a grill or stovetop, and let it rest for a few minutes before slicing.
Make the Roux: Melt unsalted butter in a medium saucepan over medium-high heat. Once melted, add all-purpose flour and whisk continuously for 1 to 2 minutes until smooth—season with salt and pepper.
Make the Queso: Pour in milk, whisking constantly to prevent lumps. Reduce heat to medium and cook until thickened, about 4 to 5 minutes, or until creamy. Add Worcestershire sauce.
Remove from heat and gradually add shredded cheeses in batches, stirring constantly until melted and creamy. Adjust with a splash more milk if needed to ensure smooth queso consistency.
Serve: Once the queso is ready, place the sliced ribeye on top of the queso in a serving bowl, add some of the cilantro chimichrri on top of the steak to add more flavor.
A creamy white cheddar queso made with Mildly spicy hatch chile cheddar cheese and served with a zesty Cilantro Shallot Chimichurri seasoned ribeye steak. A hearty gameday appetizer transformed into a stand-alone and satisfying main course—no need to
Cilantro Shallot Chimichurri
Hatch Chile Cheddar Queso
Steak
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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕
These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)
These tacos look amazing!