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A square bowl of white dip topped with chopped tomatoes and jalapeños is surrounded by round tortilla chips, garnished with cilantro.
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Poblano Queso

This creamy poblano queso dip is made with roasted poblano peppers, melted cheese, and warm spices for a smooth, smoky appetizer that’s perfect with tortilla chips, tacos, or nachos.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dip
Cuisine: American
Servings: 3 Cups
Calories: 166kcal
Author: Wendy

Equipment

  • Baking Sheet
  • medium saucepan
  • whisk
  • Cutting Board and Knife
  • Mixing Spoon

Ingredients

  • 2 large poblano peppers
  • 1 tablespoon butter
  • ¼ cup finely chopped onion
  • 1 clove garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • ½ teaspoon cumin
  • ¼ teaspoon salt more to taste
  • 1 ½ cups shredded white cheddar or Monterey Jack cheese
  • ¼ cup cream cheese
  • Optional: chopped cilantro or diced tomatoes for garnish

Instructions

  • Preheat oven to 425°F. Place poblanos on a baking sheet and roast for 10–12 minutes, turning once, until skins are blistered. Place in a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, and finely chop.
    Two roasted poblano peppers on a foil-lined baking sheet next to a paring knife, with more peppers in a glass bowl in the background.
  • In a medium saucepan, melt butter over medium heat. Add onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds more. Sprinkle in the flour and cook for 1 minute.
    A white pan with sautéed onions and flour, surrounded by a small container of spices, a salt shaker, and a measuring cup with liquid on a white surface.
  • Gradually whisk in milk and bring to a simmer. Stir in cumin and salt. Reduce heat to low and add shredded cheese and cream cheese, stirring until melted and smooth.
    A white saucepan with grated cheese on top of a creamy mixture sits on a white countertop next to a salt shaker.
  • Stir in the chopped roasted poblanos and cook for another 1–2 minutes until heated through.
    A white pan with creamy sauce and chopped green vegetables on top, placed next to a salt shaker on a white surface.
  • Transfer to a serving bowl and garnish as desired. Serve warm with tortilla chips.

Notes

  • Shred your own cheese for the smoothest melt.
  • Keep the heat low once the cheese goes in to prevent separation.
  • Stir constantly during the final minutes for the creamiest texture.
  • Serve immediately for best consistency.
  • Serving size is 1/4 cup. 

Storage

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat gently on the stovetop or in the microwave, stirring often and adding a splash of milk if needed.
Freezing:
Freezing isn’t recommended, as the texture can become grainy once thawed.

Nutrition

Serving: 1Serving | Calories: 166kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 315mg | Potassium: 180mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 0.4mg