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Grilled Poblano Queso Dip
Grilled Poblano Queso Dip
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Grilled poblano peppers blended with creamy cheeses and spices for a zesty queso dip.
Ingredients:
  • 3 poblano peppers
  • extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoons minced onion
  • milk
  • 1.5 cups shredded Monterey Jack cheese
  • 2 ounces cream cheese, softened
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon smoked paprika
  • 2 grinds fresh cracked black pepper
  • 1 pinch cayenne pepper
  • 1 (16 ounce) package corn chips (such as Tostitos® Cantina)
Instructions:
  • Preheat your outdoor grill to a sizzling 400 degrees F (200 degrees C) and give the grate a light coat of oil.
  • Coat poblano peppers with a delicate mist or brush of olive oil. Grill peppers on high heat, rotating occasionally, until they are beautifully charred and tender, usually in 5 to 8 minutes.
  • After grilling, transfer the peppers to a resealable plastic bag to steam for 15 minutes. Then peel off the charred skins, discard the seeds, and chop the peppers.
  • In a saucepan over medium-high heat, melt butter. Stir in flour and cook for about 1 minute. Add onion and cook for an additional minute. Slowly whisk in milk, stirring constantly until slightly thickened, about 3 to 5 minutes on low heat. Add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne. Whisk until cheeses are melted and well blended, approximately 5 minutes. Finally, stir in chopped poblano peppers.

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