I love this Poblano queso dip! It’s creamy, cheesy, flavorful, and juuust spicy enough without being too intense. I piled roasted poblano peppers on top of a creamy two-cheese queso to make the perfect appetizer! I love how quick and easy it is to make in just 30 minutes. This deliciously spicy poblano pepper queso will be gone before you know it!
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This poblano queso is so creamy, cheesy, and delicious. The roasted poblano peppers, chili, and cumin make it perfectly spicy (without being overwhelming). It’s one of my favorite dips to make for taco night!
What’s in This Poblano Queso Recipe?
- Poblano Peppers: These peppers are a little bit spicy, but relatively mild compared to some other peppers. That’s what makes them so great to cook with and add to queso. There’s some heat, but they won’t make you sweat.
- Flour: All-purpose flour helps to thicken up the queso.
- Milk: Whole milk makes this queso lush and creamy.
- Cheese: Mozzarella and white American cheese is my favorite combination for this cheesy queso.
- Spices: Garlic powder, chili powder, and cumin enhance the savory flavor of the dip.
Tips for Success
- Roasting the poblanos brings out their flavor so they’re extra delicious on top of the queso.
- You want to create the base of this queso and let that properly thicken before stirring in the cheese.
- If after adding the butter and flour roux, the queso doesn’t seem thick enough, try adding a bit more flour and mixing until fully incorporated.
How to Store and Reheat
Store leftover poblano queso in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in the microwave for 30-second intervals, stirring regularly, until fully warmed through.
Serving Suggestions
I love to serve this spicy poblano queso with plenty of tortilla chips, bread, crackers, or veggies for dipping. It’s also great drizzled over my favorite baked chicken tacos!
So Cheesy!
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Poblano Queso Recipe
Ingredients
- 2 poblano peppers
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup freshly shredded mozzarella cheese
- 1 cup white American cheese shredded or diced
- ¾ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 17-22 ounces tortilla chips for serving (1 bag)
Instructions
- Preheat oven to 400°F.
- Brush all the peppers with olive oil and place on a baking sheet.2 poblano peppers, 2 tablespoons olive oil
- Bake until the skin becomes black and blistered– about 10 minutes per side.
- Remove from the heat and let cool completely.
- Remove the stem and seeds and dice the peppers.
- In a large saucepan set over medium heat, add the butter and allow it to melt. Add the flour and whisk to combine– the mixture will thicken and start to bubble. Allow it to cook for one minute.2 tablespoons unsalted butter, 1 tablespoon all-purpose flour
- Add the milk and whisk until no lumps remain. Allow the mixture to thicken, stirring often, until it can coat the back of a spoon, about 3 minutes.1 cup whole milk
- Reduce the heat to low and add in the mozzarella and white cheddar cheese in small amounts until fully melted. Be sure to continuously stir at this step so the cheese melts smoothly.1 cup freshly shredded mozzarella cheese, 1 cup white American cheese
- Stir in the garlic, chili, and cumin powders.¾ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon ground cumin
- Transfer to a serving dish and top with the chopped roasted poblano peppers. Enjoy while warm.17-22 ounces tortilla chips
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
American and cheddar are not the same cheese. American is a processed cheese that is essential to making creamy queso. Using only cheddar instead will not produce the desire results.
Thank you
Inthe ingredients it says white American cheese but in the recipe it
Says
White chedder. Which is it?
They’re more or less essentially the same!