Poblano Queso Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/poblano-queso-dip-recipe/
