Poblano Queso Cheese Dip Recipe
This creamy poblano queso cheese dip combines roasted poblano peppers with melted cheese for a smooth and smoky appetizer. Serve it warm with tortilla chips or drizzle it over tacos and nachos.
Servings 12 1/4 cup servings
Ingredients
- 2 large poblano peppers
- 1 tbsp butter
- ¼ cup finely chopped onion
- 1 clove garlic minced
- 1 tbsp all-purpose flour
- 1 cup whole milk
- ½ tsp cumin
- ¼ tsp salt more to taste
- 1½ cups white cheddar shredded. White American, Monterey Jack Cheese
- ¼ cup cream cheese
- Optional: chopped cilantro or diced tomatoes for garnish
Instructions
- Preheat oven to 425 °F. Place poblanos on a baking sheet and roast for 10–12 minutes, turning once, until skins are blistered. Place in a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, and finely chop.
- In a medium saucepan, melt butter over medium heat. Add onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds more. Sprinkle in the flour and cook for 1 minute.
- Gradually whisk in milk and bring to a simmer. Stir in cumin and salt. Reduce heat to low and add shredded cheese and cream cheese, stirring until melted and smooth.
- Stir in the chopped roasted poblanos and cook for another 1–2 minutes until heated through.
- Transfer to a serving bowl and garnish as desired. Serve warm with tortilla chips.
Notes
Makes 3 cups.
For convenience, you can buy roasted green chilies. Hatch green chilies, jalapenos, or poblanos can be used.
Nutrition
Calories: 103kcal | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 172mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 0.2mg
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