Poblano Queso Dip Recipes
POBLANO QUESO DIP
Creamy poblano queso dip, studded with flavorful roasted poblano peppers, is pleasantly spicy but not fiery. Enjoy it as a dip or a topping for tacos or nachos.
Provided by Rachel Gurk
Categories Dips & Spreads
Time 35m
Number Of Ingredients 13
Steps:
- Roast the poblano peppers, if you haven't already done that.
- In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
- Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
- Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
- Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
- Serve warm with chips.
Nutrition Facts : ServingSize 1 /4 cup, Calories 171 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 169 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 5 g
GRILLED POBLANO QUESO DIP
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
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
POBLANO QUESO DIP
Queso is Spanish for cheese; queso dip is essentially a spicy cheese dip. Great as a quick appetizer when entertaining, delicious after school snack, or a dip-able game-day treat.
Provided by Mary Jenny
Categories Spreads
Time 15m
Yield 20 , 20 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
- Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
- More information and recipe ideas are available online at pillers.com.
Nutrition Facts : Calories 100.1, Fat 7.1, SaturatedFat 4.4, Cholesterol 23.2, Sodium 269.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 5.7
QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE
Provided by Bobby Flay
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the vinaigrette: Preheat the oven to 425 degrees F. Put the poblanos on a baking sheet and roast, turning, until browned, about 15 minutes. Transfer to a bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop.
- Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper.
- Make the queso fundido: Melt the butter in a medium saucepan over medium heat; add the flour and cook, whisking, 1 minute. Whisk in the milk and cook, whisking, until slightly thickened, about 5 minutes. Remove from the heat and stir in the monterey jack. Add 1/4 teaspoon salt, and pepper to taste. Turn on the broiler.
- Scrape the cheese mixture into an 8-inch cast-iron pan and arrange the goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.
QUESO FUNDIDO CON POBLANO
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.
QUESO POBLANO OR JALAPENO DIPPING SAUCE
All purpose cheese sauce: it can be a dip with tortilla chips, pretzels or on Nachos on Philly Cheese Steak or as a Cheese Whiz substitute. You can also replace the Poblano's with Jalepenos, or any other chili type pepper you like.
Provided by BBCFan
Categories Spreads
Time 10m
Yield 1 jar of dip
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and cook 1 minute.
- Whisk in the milk and cook until slightly thickened.
- Remove from heat and stir in the cheese, chiles, and season with salt and pepper, to taste.
- Place the sauce into a bowl and sprinkle with chopped poblano.
POBLANO QUESO DIP
Categories Condiment/Spread Cheese Appetizer Side Super Bowl Quick & Easy Backyard BBQ Sausage Fall Chill Potluck
Yield 10
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis. Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis. More information and recipe ideas are available online at pillers.com.
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