Poblano Queso Dip
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
204 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Poblano Queso Dip
Description
This Poblano Queso Dip begins by roasting whole poblano peppers to develop a smoky flavor while softening the skins. The peppers are peeled and seeded, then blended with sautéed onions and garlic to create a smooth pepper base. This is combined with a warm mixture of cream cheese, milk, and shredded cheese melted together to form a creamy, velvety dip. The mild heat of the poblanos is enhanced optionally by jalapeño for added spiciness.
The sauce is gently melted and seasoned with salt and Mexican oregano, providing a subtle herbal note unique to this cheese dip. The combination of mozzarella and cheddar cheese gives richness and a slight sharpness, and the dip can be enjoyed warm, perfect for parties or snacks.
Options include managing spice levels by adjusting jalapeño amounts or omitting it. Using a blend of cheeses like Jack cheese can alter the flavor and texture slightly. This queso is straightforward but nuanced, offering a creamy, mildly spicy dip that pairs well with tortilla chips or vegetable sticks.
Ingredients
- 3 poblano pepper
- 1/2 onion
- 3 garlic cloves
- 1 jalapeño optional
- 8 oz. cream cheese
- 2 cups cheese shredded
- 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
- Use mozzarella and cheddar cheese for a balanced melt and flavor; Jack cheese is also a suitable alternative.
- To adjust heat, include a whole jalapeño, half, or omit completely based on preference.
- Mexican oregano adds authentic herbal flavor; if unfamiliar, experiment with small amounts first.
- Keep some sautéed onion-garlic mixture to add texture in the dip, but blending it smooth is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 420mg | 18% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 38.8mg | 43% |
| Calcium | 198mg | 20% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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