Grilled Poblano Queso Dip

With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!

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

Ingredients

• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter
• 2 ounces cream cheese, softened
• 1 pinch cayenne pepper
• 2 tablespoons minced onion
• 1 ½ cups shredded Monterey Jack cheese
• 3 poblano peppers
• 1 pinch red pepper flakes
• ¼ teaspoon smoked paprika
• Milk
• Extra-virgin olive oil
• 2 grinds fresh cracked black pepper
• 1 (16 ounce) package corn chips (such as Tostitos® Cantina)

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.

Step 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.

Step 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.

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 the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.