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.
In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3 to 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 to 3 minutes while stirring constantly.
Slowly add milk while stirring constantly. Cook for 4 to 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.
Video
Notes
Nutrition information is based on ¼ cup per serving and does not include tortilla chips.
Bell peppers may be substituted for the poblano peppers. If desired, skip the roasting step and add diced fresh peppers to the skillet with onions and sauté until softened.
It’s best to buy a block of cheese and grate it yourself for the smoothest queso.
Queso will solidify slightly as it cools. Keep warm over low heat on the stovetop or in a slow cooker set on the “warm” setting. To reheat, slowly warm over low heat on the stovetop while stirring frequently.