Best Tony Romas Black Bean Poblano Queso Dip Recipes

POBLANO QUESO DIP

Poblano Queso Dip image

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

Time 35m

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
½ cup diced yellow onion ( (about one small onion))
3 poblano peppers, (roasted and diced (see note))
1 clove garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 cups 2% or whole milk
8 ounces sharp cheddar cheese, (shredded)
4 ounces cream cheese, (softened)
2 tablespoons minced fresh cilantro
Tortilla chips for serving

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

BLACK BEAN SWAMP DIP

Black Bean Swamp Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 poblano chile peppers
1 15-ounce can black beans, drained and rinsed
1/2 cup fresh cilantro
1/2 cup chopped scallions
3 tablespoons fresh lime juice (from 2 limes)
Kosher salt
1/4 teaspoon ground cumin
Blue corn tortilla chips, for serving

Steps:

Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.