Best Creamy Roasted Poblano Dip Recipes

POBLANO QUESO DIP

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.

4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE

Steps:

• Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
• Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
• Process until nice and smooth.
• Adjust for salt and serve as desired.

GRILLED POBLANO QUESO DIP

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.

5 INGREDIENT ROASTED POBLANO PEPPER DIP

Steps:

• Dice poblanos and saute on their own until a little chard and soft.
• Dice onion and add as well. Cook until soft being sure to stir ocasionally
• Lower heat and add in all other ingredients. Mix until fully incorporated. Enjoy warm or cold!

CARAMELIZED-POBLANO-CHILE-AND-ONION DIP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.
• Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.

CREAMY ROASTED POBLANO DIP

Steps:

• Preheat oven to 400. Rub poblano and jalapenos with oil and sprinkle with the salt. Roast in oven 30-40 min until very soft and skin is blistered & peeling away from flesh (but not black). Allow to cool so they can be handled and remove stem, seeds and any skin that is loose. ( This will be pureed later so if some skin remains, its ok. LINE YOUR COOKIE SHEET WITH FOIL TO MAKE IT MUCH EASIER TO CLEAN AFTERWARDS.
• In blender, put all the peppers and the water a little bit at a time (until the mixture is easy to blend)and puree. Add all the remaining ingedients and puree til smooth. Add salt and pepper to taste. Serve with tortilla chips or chunks of french bread to dip.
• More or less sour cream can be added to suit your taste. My sister prefers it a lighter color and adds more sour cream, but i prefer it a little darker and use a bit less.