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

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

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.