Best Poblano Cheese Dip Recipes

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.

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.

POBLANO ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.
• In a heavy saucepan, melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the poblano rajas (strips) and saute for about 2 minutes. Let cool.
• Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth. Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes.
• Serve with chicharrones or pita chips.

POBLANO CHEESE DIP

Steps:

• Roast, peel and dice Poblano peppers.
• In a stock pot, combine cream cheese and velvetta on a low heat.
• Stir occasionally until completely melted and smooth.
• Chop green onions and tomatoes.
• Small dice Serrano peppers, remove seeds.
• Thoroughly clean and chop cilantro (removing sprigs from the main stem).
• Combine all veggies together and add lime juice.
• When cheese is melted and smooth, stir in all veggies.
• Simmer until hot throughout.