Grilled Poblano Queso Dip Recipe

Name: Grilled Poblano Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano peppers; extra-virgin olive oil; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 2 tablespoons minced onion; milk; 1 1/2 cups shredded Monterey Jack cheese; 2 ounces cream cheese, softened; 1/2 teaspoon kosher salt; 1/4 teaspoon smoked paprika; 2 grinds fresh cracked black pepper; 1 pinch red pepper flakes; 1 pinch cayenne pepper; 1 (16 ounce) package corn chips (such as Tostitos(R) Cantina)

Servings: persons

3 poblano peppers
extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 tablespoons minced onion
milk
1 1/2 cups shredded Monterey Jack cheese
2 ounces cream cheese, softened
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
2 grinds fresh cracked black pepper
1 pinch red pepper flakes
1 pinch cayenne pepper
1 (16 ounce) package corn chips (such as Tostitos(R) Cantina)

1
Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
2
Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
3
Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
4
Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 poblano peppers, extra-virgin olive oil, 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, and more.

Yes, Grilled Poblano Queso Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Poblano Queso Dip

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