Royito’s Spicy Hatch Chile con Queso

If you live in the southwest and have been slightly cognizant over the past month, you are probably aware that it is hatch chile season. This means that it is the time of year when otherwise normal humans turn into complete psychopaths who can’t stop talking about some green pepper that comes from New Mexico. Over the years, these chiles have become something of a delicacy due to the fact that they are only available for a limited time in the late summer, and I must admit they are pretty rad.

Because I am all about cooking with seasonal ingredients and embracing southwestern/Tex Mex flavors, I thought that a Royito’s Chile con Queso that used these hatch chiles would be the PERFECT debut recipe for this blog thing I’ve got going. I went through some trial and error in creating this recipe, as I knew it had to be perfect (any self-respecting Texan understands the importance placed on quality of queso). I finally came up with something that I think will knock your socks off and rivals even the finest Tex Mex establishments! Here’s how it goes:

2 tbsp butter
2 tbsp flour
3 hatch chiles, seeded and diced (when not in season, any other green pepper is a good substitute)
2 fresno peppers, seeded and diced
½ white onion, diced
2 garlic cloves, minced
2 roma tomatoes, seeded and diced
2 cups half & half
2 lb yellow American Cheese, shredded
1 lb Colby Jack Cheese, shredded
2 cups Royito’s
Chopped green onion, for garnish


  1. In a large pot, melt butter and sauté onion, hatch chiles, and fresno peppers until they are softened, about 7 minutes. (For extra spice, leave a few of the seeds in the peppers, but be careful- especially with the fresnos!)
  2. Add garlic and cook until fragrant, 1-2 minutes.
  3. Sprinkle in flour and stir for about a minute to cook out the raw flour taste.
  4. Pour in half & half and bring everything to a boil.
  5. Reduce to a simmer and slowly sprinkle in the cheese until it is all incorporated and melted into the dip
  6. Allow this to simmer for about 10 minutes until it has thickened up a bit.
  7. Once thickened, pour in Royito’s and stir; allow to simmer for another 5-10 minutes.
  8. Add in fresh diced tomatoes.
  9. Transfer to serving bowl, garnish with more tomatoes and green onion and enjoy!

Serve this with a bowl of Royito’s and some Royito’s Spicy Guacamole for the perfect dipping trio!
Royito himself can’t even resist it…


  1. About how much does this make, so I can know how much to cut the recipe? You’ve officially sparked a craving, but as I’m living all by my lonesome, I’m pretty sure I don’t need what looks liiiikee… a gallon of queso. xD Also: does it have to be American Cheese? -wrinklenose-

    • admin_royitos says:

      This does indeed make a LOT of queso, about twice what was in that serving dish- I would cut it in half. I found that American cheese melts the best and gives that classic “queso” taste and texture, but if you want to experiment with different cheeses please do- and let me know how it goes!


  2. Shay where can I get my hands on Royito’s back in Nola?


  4. Christina Gulla says:

    Shay, I cannot wait to taste this! I want to make some right now! You are amazing :)

  5. Cathy Cluck says:

    My mouth is watering. (As if I needed another reason to love queso…) Can I buy it in Austin or is it only mail-order?

  6. ya know what is so annoying is in NYC no one does queso. so i gotta make my own!

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