Poblano Queso Dip Recipe

Introduction

This Poblano Queso Dip is a creamy, cheesy delight with a mild smoky heat from roasted poblanos. Perfect for sharing at gatherings or as a comforting snack, this dip pairs beautifully with crunchy tortilla chips.

Ingredients

• 3 poblano peppers
• 1/2 onion
• 3 garlic cloves
• 1 jalapeno (optional)
• 8 oz. cream cheese
• 2 cups shredded cheese
• 1/2 cup milk
• 1 teaspoon Mexican oregano
• 1/2 teaspoon salt
• Olive oil
• Tortilla chips, for serving

Instructions

1. Step 1: Rinse the poblano peppers well, then roast them in a 400°F oven for 30 minutes until softened and slightly charred.
2. Step 2: Finely chop half an onion. Sauté it in olive oil over medium heat until softened, then add minced garlic cloves and cook for 30 to 60 seconds until fragrant.
3. Step 3: Transfer most of the onion-garlic mixture to a blender, keeping some in the pan if you want chunks in the dip.
4. Step 4: In the saucepan with the remaining onion-garlic, add cream cheese, milk, shredded cheese, and salt. Melt over medium-low heat, stirring regularly until smooth. Taste and adjust seasoning as needed.
5. Step 5: Remove stems and seeds from the roasted poblanos. Discard some skin if desired, then add the poblanos to the blender along with the optional jalapeno (stemmed), a splash of water, and the onion-garlic mixture. Blend until smooth, adding extra water if necessary.
6. Step 6: Stir the blended poblano mixture and Mexican oregano into the melted cheese base. Warm through until everything is at a uniform temperature.
7. Step 7: Taste and add more Mexican oregano or salt if needed. Serve immediately with plenty of tortilla chips.

Tips & Variations

• For a spicier dip, include the seeds of the jalapeno or add an extra one.
• Use a mix of cheeses like Monterey Jack and sharp Cheddar for deeper flavor.
• If you prefer a smoother dip, blend all the onion-garlic mixture; for a chunkier texture, reserve some to stir in at the end.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip ahead and reheat it when ready to serve. It may thicken during storage, so add a splash of milk while reheating to loosen the texture.

What can I substitute for Mexican oregano?

If you don’t have Mexican oregano, regular oregano can be used, though it has a milder flavor. You can also add a small pinch of dried thyme to mimic the herbaceous notes.

Poblano Queso Dip Recipe

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★★★★★

4.7 from 448 reviews

This creamy and flavorful Poblano Queso Dip combines roasted poblano peppers with a blend of cheeses, sautéed onions, and garlic for a spicy and satisfying appetizer. Perfect for serving warm with tortilla chips, it brings a delightful smoky heat and rich texture that is sure to please any crowd.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 6-8 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 poblano peppers
• 1/2 onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, de-stemmed and optional
• 8 oz. cream cheese
• 2 cups shredded cheese (cheddar or a Mexican blend preferred)
• 1/2 cup milk
• 1 teaspoon Mexican oregano
• 1/2 teaspoon salt
• Olive oil (for sautéing)
• Tortilla chips (for serving)

Instructions

1. Roast Poblanos: Preheat your oven to 400°F (204°C). Rinse the poblanos thoroughly, then place them on a baking sheet and roast for about 30 minutes until the skins are blistered and charred.
2. Sauté Aromatics: While poblanos roast, heat olive oil in a pan over medium heat. Add the finely chopped onion and sauté until softened. Add the minced garlic and cook for another 30-60 seconds until fragrant.
3. Blend Aromatics: Transfer most of the softened onion and garlic mixture to a blender, reserving some in the pan if you prefer textured chunks in your dip.
4. Melt Cheese Base: In the same pan, add the cream cheese, milk, shredded cheese, and salt over medium-low heat. Stir regularly until everything is melted and smooth. Taste to check the cheese base seasoning.
5. Prepare Poblano and Jalapeno: Remove poblanos from the oven and let cool slightly. De-stem and de-seed them, then roughly chop. Add the poblano pieces and optional jalapeno to the blender along with a splash of water to aid blending. Combine until smooth, adding more water if needed.
6. Combine Mixtures: Pour the blended poblano mixture into the melted cheese base. Stir in the reserved onion-garlic mixture and add the Mexican oregano. Heat gently, stirring until uniformly warm.
7. Final Seasoning and Serve: Taste the dip and adjust seasoning if necessary by adding more oregano or salt. Serve immediately warm with plenty of tortilla chips. Store leftovers in an airtight container in the fridge for up to 3 days, delicious served cold or reheated.

Notes

• Omit the jalapeno if you prefer a milder dip.
• Roasting the poblanos imparts a smoky flavor essential to the dish; don’t skip this step.
• Use a Mexican cheese blend for authentic flavor or sharp cheddar for a cheesy punch.
• To remove skin more easily from poblanos, place them in a covered bowl or plastic bag after roasting to steam for 10 minutes before peeling.
• Adjust milk quantity to achieve desired dip consistency.
• This dip can be refrigerated and reheated gently on the stovetop or in the microwave.

Keywords: poblano queso dip, Mexican cheese dip, roasted poblano dip, appetizer, cheesy dip, spicy queso