I was thinking of ways to use the peppers that are currently abundant in the garden when the idea for this poblano queso dip came to me. The outcome of this amazes me! This dip is really great and is light, delicate, and nuanced.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 3 poblano peppers
- extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 tablespoons minced onion
- milk
- 1 ½ cups shredded Monterey Jack cheese
- 2 ounces cream cheese, softened
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 2 grinds fresh cracked black pepper
- 1 pinch red pepper flakes
- 1 pinch cayenne pepper
- 1 (16 ounce) package corn chips
Instructions
- Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
- Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
- Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
- Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
- This is a mild dip, so feel free to add more heat!
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 615 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This queso is the best :D:D I made a few changes that I think make it better. Using evaporated milk makes it fool-proof smooth every time. I use a can (12 oz) of evap milk with 8 oz Monterey jack. The thickness seems to change each time, so I just add cheese or milk at the end till it is right. I add a lot more cayenne (1/4 tsp) to make it spicy enough. I definitely recommend using evaporated milk if you try this recipe. That is the standard for smooth queso dips and it will make it basically impossible to end up with a grainy dip (which I ended up with when I made the recipe with regular milk).
This recipe came out absolutely fantastic! The dip is mild as noted . We removed half of the dip and kept as mild, and added 1/2 of a finely diced seeded habanero pepper, and additional red pepper flake to the other half for a spicy version. Also used 1/2 Monterey Jack, 1/2 white cheddar. . . . Enjoy
Meh. We were looking to make amazing queso at home, and this is not the recipe. It is edible, but more like grainy gravy, and it wasn’t very flavorful.
This recipe taste GREAT! I have made it as is written several times. I took off the charred skin as recommended the first couple of times and then forgot and left it on once. Honestly great either way.
Good homemade flavor. We used 1 1/2 cups milk. I did double up the smoked parika and added about 1/4 tsp cumin also . The dip is still warm and just made it. I think the flavors will be better tomorrow. This would not be remarkable served right now, but I bet when flavors develop it will be something to make again.
This queso is fantastic! Only thing I changed was I used two chocolate poblano peppers and two roasted chocolate habanero peppers as that’s what I had fresh from my garden. There isn’t a specification on milk, so I only added enough to think it to be chip worthy. Delicious! After being refrigerated, the flavors intensified. I ended up reheating on the stove on low heat with added milk. Friends also raved – recipe sent! Thank you for this new staple!
This is wonderful! Our new favorite. I ended up using about 1.5 cups of milk because it was a little thick, and used pepper jack cheese in place of Monterey Jack. I also added quite a bit of cayenne pepper because my husband is a big fan of spicy! Very delicious!