Grilled Poblano Queso Dip

Grilled Poblano Queso Dip

A mild poblano queso dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
495 Calories

Recipe Instructions

Step 1
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.
Step 2
Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
Step 3
Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
Step 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 cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

Ingredients

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

Categories

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