Hatch Chile Oaxaca Cheese Dip (Grilled Skillet Recipe)

This Hatch chile Oaxaca cheese dip turns three ingredients and a hot bed of coals into one of the fastest appetizers you’ll pull off the grill all summer.

A block of Oaxaca cheese goes soft and stringy in the center of a skillet while fresh corn and Hatch chiles char around the edges, so every scoop gets a mix of gooey cheese, sweet corn, and that unmistakable Hatch chile smokiness.

I’ve spent a lot of competition weekends standing over coals, and dips like this one are exactly what I reach for between turning in entries. Minimal ingredients, minimal fuss, maximum payoff. It’s part of the growing lineup of skillet cheese dips here on GCG, where different cheeses each get their moment on the grate.

What Is Hatch Chile Oaxaca Cheese Dip

Oaxaca cheese is a semi-soft, stringy Mexican cheese. It’s kind of like mozzarella’s cousin. It melts beautifully without breaking or going greasy. Pairing it with Hatch chiles (a green chile variety prized for its smoky heat) and sweet corn gives you a dip that tastes like a cross between queso fundido and street corn, all cooked in a single skillet over live fire.

What you’ll need

• Oil: Just enough to keep the cheese from sticking to the skillet. Any high-heat neutral oil works.
• Oaxaca Cheese: The star of the dip. Look for it in the Latin or specialty cheese section.
• Fresh Corn: Adds sweetness and a bit of pop against the melted cheese. Frozen corn, thawed and patted dry, works in a pinch.
• Hatch Chiles: Bring smoky, mild-to-medium heat. I use canned when I want to make this fast, but you can also roast your own hatch chiles.
• Taco Seasoning: Ties everything together with a quick hit of spice.

Substitutions: Low-moisture mozzarella or Monterey Jack will melt similarly if Oaxaca isn't available near you.

See the full recipe card above for servings and a full list of ingredients.

How to Make Hatch Chile Oaxaca Cheese Dip

Light your Cowboy Charcoal in a chimney or your grill and let it come to medium heat. That’s when the coals have ashed over and burned for a bit. Add the grill grate on top.

Disclosure: I am a paid ambassador for Cowboy Charcoal.

Step 1: Prep the cheese

Cut the Oaxaca cheese in half so you end up with a block about 1 inch thick. Add a little oil to the skillet. Place the cheese in the center of the skillet.

Step 3: Build the dip

Surround the cheese with the corn and Hatch chiles, then sprinkle everything with the taco seasoning.

GCG PRO TIP: If you have a bit more time, grill fresh corn on the cob and then cut off the kernels. Then, char some fresh hatch chiles. Then, peel and dice. Those extra touches will take this to the next level. 

Step 4: Cook over coals

Place the skillet on the grill over the coals. Let the dip cook over the coals for about 20 minutes, until the center of the cheese is fully melted.

Step 5: Add the chips

During the last 5 minutes, set tortilla chips in a pan directly on the grill grates to warm and lightly char. Toss them a few times for even heat.

How to serve this cheese dip

Serve the dip straight from the skillet with warm tortilla chips for scooping. It’s also great spooned over grilled chicken or tucked into a warm tortilla for an impromptu taco.

Be sure to serve it while it’s still hot. As it cools, the cheese will start to re-harden. But when it’s soft and melty, you will get the most insane cheese pull.

Storage

Store leftover cheese dip in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, or in short bursts in the microwave, until the cheese is soft again.