Rating: 4.5 stars 4.5
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.

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  • Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.

  • Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.

  • Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

Cook's Note:

This is a mild dip, so feel free to add more heat!

Nutrition Facts

495 calories; protein 10.6g; carbohydrates 39.2g; fat 34g; cholesterol 32.9mg; sodium 614.7mg. Full Nutrition
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