Fire Roasted Poblano Queso Dip
This creamy Fire Roasted Poblano Queso Dip is full of deep, smoky flavors - perfect to serve up with fresh tortilla chips for a delicious appetizer!
Servings 16 servings
Calories 74kcal
Ingredients
- 3 ea poblano peppers
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 2 Tbsp onion minced
- 1.5 C milk
- 1.5 C Monterey Jack cheese shredded
- 2 oz cream cheese softened
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp ground pepper
- 1 pinch cayenne pepper
Instructions
- Rinse your poblano peppers and roast them over a hot grill (or in your oven). Turn them frequently until they blister on each side and the skin is wrinkly. Remove and set aside.
- In a medium skillet, saute the minced onion in butter. Add flour and cook - 30 seconds more. Whisk in milk slowly and cook, stirring constantly, until thickened - 3 to 5 minutes.
- Reduce the heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, and optional cayenne pepper. Whisk until the cheese is melted and everything is well blended. Stir in the chopped poblano peppers.
- Top with additional chopped poblano peppers before serving with tortilla chips.
Notes
- Recipe makes just over 2 C. of Roasted Poblano Queso Dip, or 32 Tbsp.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 157mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg