Fire roasted poblanos add subtle smokey flavor to creamy, melty queso with just the right kick of heat.
Keyword cheese dip, poblano queso dip, queso dip
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
1 ½teaspoonsminced garlic
1tablespoonextra virgin olive oil
3tablespoonsall purpose floursee notes
4ouncescolby jacksee notes
Roast the poblano peppers. Gas Stove Top: set the burner on low and roast each side of the pepper top to bottom. The peppers will char. Set on a plate and cover with plastic wrap. Let sit for 15 minutes to cool down. The sweat will help the skin to peel from the pepper. Grill:. Follow the same instructions as the gas stove top. Oven: Preheat oven to 450°F. Rub the peppers with olive oil and roast on a baking sheet for 35 to 40 minutes until skins are wrinkled and charred. Wrap with plastic wrap and cool for 15 minutes then remove the skin.
Remove the tops, seeds and ribs from the poblano peppers. Dice into ¼ to ½ inch pieces and set aside.
Cut the jalapeño pepper in half, removing the top, seeds and ribs. Finely mince.
In a skillet melt the butter and olive oil over medium heat.
Stir in the diced onion and cook until translucent. Add garlic and peppers, cook for 1-2 minutes until fragrant.
Reduce heat to low. Sprinkle flour over the peppers and onion and stir until well coated.
Slowly pour in milk, whisking continuously. Mixture will thicken, whisk until smooth. Turn off heat and whisk in grated cheese until smooth and creamy.
Serve immediately with tortilla chips or crunchy vegetables.
The texture of the roasted poblano queso dip can be adjusted by changing the amount of milk and flour. More milk, less flour will create a thinner dip.
Feel free to substitute a cheese of your preference. You can use all cheddar or substitute something spicy like Monterey jack. It's just recommended to buy a block and fresh grate whichever cheese you want.
Reheating: This queso dip will thicken as it cools but reheats easily. If still in the skillet just warm it while stirring over medium heat until hot.