Creamy Roasted Poblano Queso Dip Recipe
This creamy and smoky Poblano Queso recipe combines roasted poblano peppers with a rich blend of Monterey Jack and cheddar cheeses, seasoned with cumin and chili powder for a flavorful cheese dip. Perfect for serving warm with tortilla chips or as a topping for Mexican dishes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: About 3 cups (serves 6-8 as a dip) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Poblano Queso:
- 2 poblano peppers
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup milk (more if needed to reach desired consistency)
- Salt and pepper to taste
- Optional: Fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Roast the Poblano Peppers: Place the poblano peppers directly over an open flame on your stovetop or under the broiler in your oven. Turn occasionally until the skin is charred and blistered on all sides, about 5-7 minutes. Transfer to a bowl, cover with a kitchen towel, and let steam for 10 minutes. Peel off skins, remove stems and seeds, then finely chop the peppers.
- Cook the Garlic and Spices: In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add cumin and chili powder, cooking for another 30 seconds while stirring to release aromas.
- Make the Cheese Sauce: Pour in heavy cream and bring to a simmer, stirring occasionally for 3-4 minutes. Reduce heat to medium-low and gradually add shredded Monterey Jack and cheddar cheese, stirring constantly to melt the cheese smoothly. Slowly add milk to achieve desired sauce consistency, stirring until smooth.
- Add the Roasted Poblano Peppers: Stir in the chopped roasted poblano peppers until evenly distributed. Season with salt and pepper to taste and combine well.
- Simmer and Adjust Consistency: Let the queso simmer on low heat for 3-5 minutes to thicken and meld flavors. If too thick, add more milk to thin. Adjust seasoning with additional salt, pepper, or chili powder as preferred.
- Serve and Garnish: Remove from heat and transfer queso to a serving dish. Garnish with fresh cilantro or extra cheese if desired. Serve hot with tortilla chips or as a flavorful topping for your favorite Mexican dishes.
Notes
- Roasting the poblanos adds a smoky depth that is crucial for authentic flavor.
- Gradually adding cheese and stirring helps prevent clumping and ensures a smooth sauce.
- Adjust milk quantity to customize the dip consistency from thick to pourable.
- This dip is best served warm and can be reheated gently on low heat with occasional stirring.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños with the spices.
Keywords: poblano queso, queso dip, roasted poblano, cheese dip, Mexican appetizer, Monterey Jack cheese, cheddar cheese, smoky cheese dip
