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Roasted poblano peppers give this Queso Dip a rich, satisfying flavor. But consider yourself warned as it has some serious zip! mexicanplease.com
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5 from 4 votes

Poblano Queso Dip

Roasted poblano peppers give this Queso Dip a rich, satisfying flavor. But consider yourself warned as it has some serious zip!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 8
Calories: 204kcal
Author: Mexican Please

Ingredients

  • 3 poblano peppers
  • 1/2 onion
  • 3 garlic cloves
  • 1 jalapeno (optional)
  • 8 oz. cream cheese
  • 2 cups shredded cheese
  • 1/2 cup milk
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • tortilla chips
  • olive oil

Instructions

  • Start by giving the poblanos a good rinse, then roast them in a 400F oven for 30 minutes.    
  • Finely chop 1/2 onion. Saute the onion in some oil over medium heat. Once softened add 3 cloves minced garlic cloves and cook for 30-60 seconds. 
  • Add the majority of the onion-garlic mixture to a blender. I usually keep some of it in the saucepan so there are chunks in the Queso but this is optional.
  • Add 8 oz. cream cheese, 1/2 cup milk, 2 cups shredded cheese, and 1/2 teaspoon salt to the saucepan. Melt over medium-low heat, stirring regularly. Once it's all melted it's worth taking a taste to get a sense of the Queso base.
  • De-stem and de-seed the roasted poblanos.  You can also discard as much skin as you want from the poblanos, but don't worry about getting rid of every last bit.   Add the poblano pieces to the blender along with a single, de-stemmed jalapeno (optional) and a splash of water.  The onion-garlic mixture should already be in the blender.  Combine well.  If it won't combine readily simply add another splash of water.
  • Add the poblano mixture to the Queso along with a teaspoon of Mexican oregano.   Once everything is at a uniform temp take a final taste for seasoning -- I added another generous pinch of Mexican oregano to this batch.
  • Serve immediately along with plenty of tortilla chips.  Store leftovers in an airtight container in the fridge (for some cold Queso munching over the next few days).

Notes

I used Mozzarella and Cheddar for this batch, but Jack is a good option too. 
We use a similar Queso base and flavor it with a tomato-chipotle mixture in this Spicy Queso Dip. 
Using a whole jalapeno gives it some heat!   You can always omit the jalapeno or use just half of it. 
Mexican oregano works really well in this Queso -- here's more info on Mexican oregano if you're new to it. 
 

Nutrition

Calories: 204kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 420mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 38.8mg | Calcium: 198mg | Iron: 0.5mg