Grilled Poblano Queso Dip: An Easy & Delicious Recipe

Ingredients

• 3 poblano peppers
• extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 tablespoons minced onion
• milk
• 1.5 cups shredded Monterey Jack cheese
• 2 ounces cream cheese, softened
• 0.5 teaspoon kosher salt
• 0.25 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)

Instructions

1. Preheat your outdoor grill to high heat (400 degrees F or 200 degrees C) and lightly oil the grill grate.
2. Brush poblano peppers lightly with olive oil. Grill peppers, turning every few minutes, until they are charred and softened, about 5 to 8 minutes.
3. Transfer grilled peppers to a large resealable plastic bag to steam for approximately 15 minutes. Then, peel off the charred skins, remove the seeds, and chop the peppers.
4. In a saucepan, melt butter over medium-high heat. Stir in flour and cook for about 1 minute. Add onion and cook for another minute. Gradually whisk in milk and cook, stirring continuously, until the mixture slightly thickens, around 3 to 5 minutes. Reduce heat to low, then add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne. Whisk until the cheeses melt and blend together, about 5 minutes. Finally, stir in the chopped poblano peppers.

Nutrition

• Calories: 495 kcal
• Fat Content: 34 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 615 mg
• Protein Content: 11 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g