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Grilled Poblano Queso Dip

Rated as 4.67 out of 5 Stars

"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!"
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40 m servings 495
Original recipe yields 8 servings (2 cups)


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  1. Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
  2. 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.
  3. 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.
  4. 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

Per Serving: 495 calories; 34 39.2 10.6 33 615 Full nutrition

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Read all reviews 3
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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 cay...

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 bet...

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 specifi...