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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Reviews (7)

Most helpful positive review

Rating: 5 stars
02/05/2018
This is wonderful! Our new favorite. I ended up using about 1.5 cups of milk because it was a little thick, and used pepper jack cheese in place of Monterey Jack. I also added quite a bit of cayenne pepper because my husband is a big fan of spicy! Very delicious! Read More
(13)

Most helpful critical review

Rating: 2 stars
04/21/2020
Meh. We were looking to make amazing queso at home, and this is not the recipe. It is edible, but more like grainy gravy, and it wasn't very flavorful. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/04/2018
This is wonderful! Our new favorite. I ended up using about 1.5 cups of milk because it was a little thick, and used pepper jack cheese in place of Monterey Jack. I also added quite a bit of cayenne pepper because my husband is a big fan of spicy! Very delicious! Read More
(13)
Rating: 5 stars
12/14/2019
This recipe taste GREAT! I have made it as is written several times. I took off the charred skin as recommended the first couple of times and then forgot and left it on once. Honestly great either way. Read More
Rating: 2 stars
04/21/2020
Meh. We were looking to make amazing queso at home, and this is not the recipe. It is edible, but more like grainy gravy, and it wasn't very flavorful. Read More
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Rating: 4 stars
07/24/2019
Good homemade flavor. We used 1 1/2 cups milk. I did double up the smoked parika and added about 1/4 tsp cumin also. The dip is still warm and just made it. I think the flavors will be better tomorrow. This would not be remarkable served right now but I bet when flavors develop it will be something to make again. Read More
Rating: 5 stars
09/06/2020
This queso is the best :D:D I made a few changes that I think make it better. Using evaporated milk makes it fool-proof smooth every time. I use a can (12 oz) of evap milk with 8 oz Monterey jack. The thickness seems to change each time, so I just add cheese or milk at the end till it is right. I add a lot more cayenne (1/4 tsp) to make it spicy enough. I definitely recommend using evaporated milk if you try this recipe. That is the standard for smooth queso dips and it will make it basically impossible to end up with a grainy dip (which I ended up with when I made the recipe with regular milk). Read More
Rating: 5 stars
04/28/2020
This recipe came out absolutely fantastic! The dip is mild as noted . We removed half of the dip and kept as mild, and added 1/2 of a finely diced seeded habanero pepper, and additional red pepper flake to the other half for a spicy version. Also used 1/2 Monterey Jack, 1/2 white cheddar. . . . Enjoy Read More
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Rating: 5 stars
10/11/2018
This queso is fantastic! Only thing I changed was I used two chocolate poblano peppers and two roasted chocolate habanero peppers as that's what I had fresh from my garden. There isn't a specification on milk so I only added enough to think it to be chip worthy. Delicious! After being refrigerated the flavors intensified. I ended up reheating on the stove on low heat with added milk. Friends also raved - recipe sent! Thank you for this new staple! Read More