Poblano Burgers With Queso Fresco Recipes

GRILLED POBLANO QUESO DIP

Grilled Poblano Queso Dip image

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!

Provided by Erica Schwarz

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

3 poblano peppers
extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 tablespoons minced onion
milk
1 ½ cups shredded Monterey Jack cheese
2 ounces cream cheese, softened
½ teaspoon kosher salt
¼ 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)

Steps:

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

Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g

QUESO FUNDIDO CON POBLANO

Queso Fundido Con Poblano image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 cup shredded queso fresco
1 cup shredded white cheddar
1 cup shredded mozzarella
1 cup crumbled goat cheese
1 cup cooked crumbled chorizo sausage
Diced roasted poblano peppers
Corn tortillas
Stuffed roasted pepper, garnish, optional

Steps:

Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper.

POBLANO BURGERS WITH QUESO FRESCO

Poblano Burgers with Queso Fresco image

An excellent burger with lots of veggies and flavor.

Provided by Matthew Eads

Categories Main Course

Time 40m

Number Of Ingredients 17

Ingredients

1.5 lbs hamburger meat (made into 4 equally sized patties)
hamburger buns
3 large poblano peppers
1 tbsp olive oil
1 tsp sea salt
1/2 cup pico de gallo
1/2 cup cilantro (roughly chopped)
4 tbsp butter
10 oz queso fresco cheese
8 oz pepper jack cheese
2 tbsp all-purpose flour
1 cup heavy whipping cream
1 cup milk
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
4 oz diced green chiles (canned)

Steps:

Light your grill, setting up one side for high heat and one for medium heat.
Grate cheeses with a box grater.
Rub poblano peppers with olive oil and a pinch of salt. Place peppers on the grill over high heat and char the entire surface of the pepper, flipping often.
Place a saucepan over low heat on grill and melt butter. Whisk flour into melted butter to make a roux, cook over medium heat for 3 minutes.
Add milk and cream to the roux. Continue whisking 2-3 minutes. Add in cheese, chilies, salt, pepper, and garlic powder. Cook for additional 5 minutes, until mixture has melted smooth. Reduce heat to low and keep warm.
Remove peppers from grill, peeling off the outer skin and removing seeds.
While peppers are cooling, place burger patties over medium direct heat, cook 3-4 minutes per side.
Place burger on bun, top with pepper, queso sauce, pico de gallo, and cilantro.

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Servings 4
Published 2018-08-01
Estimated Reading Time 3 mins
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