Grilled Poblano Queso Dip
Description
A mild poblano queso dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.
Ingredients
•
3 poblano peppers
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extra-virgin olive oil
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1 tablespoon unsalted butter
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1 tablespoon all-purpose flour
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2 tablespoons minced onion
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milk
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1 1/2 cups shredded Monterey Jack cheese
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2 ounces cream cheese, softened
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1/2 teaspoon kosher salt
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1/4 teaspoon smoked paprika
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2 grinds fresh cracked black pepper
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1 pinch red pepper flakes
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1 pinch cayenne pepper
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1 (16 ounce) package corn chips (such as Tostitos® Cantina)
Directions
1
Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
2
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.
3
Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
4
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 cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.