Fire roasted poblanos add subtle smokey flavor to creamy, melty queso with just the right kick of heat. The crunch of the chips with that flavor is what hopes and dreams are made of, right?

creamy and delicious

Step 1

Roast each side of the pepper top to bottom. Set on a plate and cover with plastic wrap for 15 minutes to cool down.

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roast the poblanos

Step 2

Remove the tops, seeds and ribs from the poblanos. Dice and set aside. Cut the jalapeño in half, removing the top, seeds and ribs.  Finely mince.

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chop the peppers

Step 3

In a skillet melt butter and olive oil. Stir in diced onion and cook until translucent. Add garlic and peppers, cook until fragrant.

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heat up a skillet

Step 4

Reduce heat to low. Sprinkle flour over top and stir until well coated. Slowly pour in milk, whisking until smooth. Turn off heat and whisk in grated cheese until creamy.

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Thicken the mixture

Serve & Enjoy!