Poblano Queso Recipe

4.41 from 22 votes

Poblano queso is a flavorful and spicy dip that everyone will love. Roasted poblano peppers piled on top of a creamy queso recipe!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: appetizer/dip

Cuisine: Mexican

Servings: people

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

Storage: Store queso poblano in an airtight container in the refrigerator for up to 3 days.