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Smoky Poblano Queso Dip

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
8 servings
Tex-Mex
Smoky Poblano Queso Dip
Ingredients
  • 3 poblano peppers
  • extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoons minced onion
  • milk
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika
  • 2 grinds fresh cracked black pepper
  • 1 pinch red pepper flakes
  • 1 pinch cayenne pepper
  • 1 (16 ounce) package corn chips (such as Tostitos® Cantina)
Instructions
1
Preheat the outdoor grill to a high heat setting of 400 degrees Fahrenheit or 200 degrees Celsius, and lightly coat the grill grates with a thin layer of oil to prevent sticking.
2
Gently spray or brush the poblano peppers with olive oil, taking care not to overdo it. Place them on the preheated grill and turn them every couple of minutes, allowing them to develop a nice char and become tender, taking anywhere from 5 to 8 minutes.
3
Remove the peppers from the grill and transfer them to a large, resealable plastic bag. Steam them for about 15 minutes, allowing the heat to penetrate and soften the flesh.
4
Once the peppers have finished steaming, carefully peel off their charred outer layers. Discard the seeds and chop the peppers into manageable pieces.
5
Melt butter in a saucepan over medium-high heat, stirring constantly to prevent burning. Add flour and cook for about 1 minute, stirring frequently to combine.
6
Add an onion to the saucepan and cook for another minute, stirring occasionally. Gradually whisk in milk, taking care not to splash it, and cook, stirring constantly, until the mixture thickens slightly, taking around 3 to 5 minutes.
7
Reduce the heat to a low setting and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne. Whisk the mixture until the cheeses have melted and are fully incorporated, taking about 5 minutes.
8
Finally, stir in the chopped poblano peppers to add a burst of flavor and texture to the dish.