Creamy poblano queso dip, studded with roasted poblano peppers, is pleasantly spicy without being overpowering. Enjoy it as a dip or as a topping for tacos and nachos.
Recipe Overview
Why you’ll love it: Roasted poblanos elevate classic queso with smoky, mellowed flavor.
How long it takes: 35 minutes
Equipment you’ll need: skillet, measuring utensils, stove
Servings: makes 3 cups
I’m enjoying poblanos lately. Like roasted red peppers, roasting poblanos intensifies and softens their flavor while loosening the skins for easy peeling. The result is a deep, slightly smoky pepper that works beautifully in creamy queso.
Roasted poblanos are versatile. Use them in salads, soups, chilis, or layered into tacos and sandwiches. Here, their chunks add texture and bright pepper flavor to a smooth cheese base.
Vegetarian friendly. This queso stands on its own without meat—the roasted pepper pieces provide satisfying flavor and texture.
Are poblano peppers spicy? Heat varies by pepper. Some poblanos are mild, others bring noticeable heat. They’re generally not as hot as jalapeños, so poblano queso is flavorful more than fiery. Taste a small piece if you’re unsure and adjust seasoning or add extra chili powder if you prefer more kick.
About Poblano Queso
Making creamy poblano queso is straightforward. If you don’t have roasted poblanos on hand, roasting a batch in advance is worth the small extra effort. Roasted peppers freeze well, so consider preparing several to use across recipes.
While roasting, try a mix: poblanos, bell peppers, and jalapeños all roast nicely and can be used later in salads, tacos, enchiladas, and more. They add flavor and nutrients to many dishes.
Freezing Poblanos
Roast a large batch and freeze them for future use. Place cooled, peeled peppers in a single layer in freezer bags; they’ll keep up to a year and save time on future recipes.
What You’ll Need
- Roasted Poblano Peppers: Three roasted poblanos are recommended; substitute bell peppers for milder flavor.
- Onion and Garlic: Build savory depth with sautéed onion and minced garlic.
- Unsalted Butter and Olive Oil: Use a blend to sauté, or choose one if you prefer.
- Flour: A few tablespoons all-purpose flour thickens the sauce.
- Chili Powder and Ground Cumin: Add warm, southwestern flavor.
- Milk: Whole or 2% milk gives the best texture; lower-fat options will thin the dip.
- Sharp Cheddar Cheese: Provides bold, cheesy flavor. Monterey Jack or Pepper Jack also work.
- Cream Cheese: Melts into the sauce for silky creaminess.
- Cilantro: Fresh cilantro brightens the rich dip; omit or use parsley if you prefer.
- Tortilla Chips: For serving and scooping.
How To Make This Queso
With roasted poblanos ready, start by sautéing diced onion in butter and oil until translucent, then add diced roasted poblanos and minced garlic and cook briefly until fragrant.
Stir in the flour, chili powder, and cumin and cook a few minutes to remove the raw flour taste and coat the vegetables. Gradually whisk in the milk, stirring constantly, and cook until the mixture thickens and heats through.
Lower the heat and stir in cream cheese and shredded cheddar until fully melted and smooth. Finish by folding in fresh cilantro.
How to serve poblano queso: Serve warm with plenty of tortilla chips. It also works great drizzled over nachos, tacos, roasted potatoes, or pretzels. Keep the queso warm in a slow cooker or over very low heat so it stays melty and dippable.
Keeping Queso Warm
Queso firms as it cools. Keep it warm on the stovetop over low heat, stirring occasionally, or use a slow cooker set to “warm.”
FAQs
Poblanos are mild chili peppers that originated in Puebla, Mexico. When dried, they’re called ancho peppers. They are dark purplish-green to nearly black and are similar in length to bell peppers but narrower.
Poblanos are generally mild but can vary. Even peppers from the same plant can differ in heat. They rank lower on the Scoville scale than jalapeños; tasting a small piece is the best way to gauge heat.
Roasting makes the skin easy to remove, and peeling improves texture and digestibility. After roasting, the skin should slip off easily and can be discarded.
Make It Your Own
- Adjust spice: If you want more heat, add extra chili powder, a pinch of cayenne, or some diced jalapeño.
- Cheese substitutions: Try a Mexican blend, Monterey Jack, Pepper Jack, or Colby-Jack.
- Pepper alternatives: Use roasted red bell peppers for a sweeter, milder flavor.
- Shortcut: Skip roasting and sauté fresh diced peppers with the onions until softened.
- Lower-fat options: You can use lower-fat milk or cream cheese, but expect a looser texture and slightly different mouthfeel.
Storage & Reheating Tips
Refrigerate: Store leftover queso in an airtight container in the refrigerator for up to 4 days. Discard any dip left out at room temperature for several hours.
Reheating: Warm the dip slowly over low heat on the stovetop, stirring frequently until smooth and heated through.
More Southwest Style Dips
If you enjoy this queso, try these other Mexican-style dips:
- Jalapeño ranch dip – great for veggies, chips, or as a drizzle.
- Mexicali dip – a deli-style favorite.
- Homemade salsa verde – brighter and fresher than canned.
- 7-layer dip – a classic party favorite.
- Mexican corn dip – inspired by Mexican street corn.
- Mango avocado salsa with pineapple – refreshing with seafood or tacos.
- Queso blanco in a slow cooker – an easy warm dip option.
- Black bean dip – hearty, healthy, and good as a spread.
Poblano Queso Dip
Equipment
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Skillet
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Measuring utensils
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion (about 1 small onion)
- 3 poblano peppers, roasted and diced
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- ½ teaspoon chili powder
- ¼ 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
Instructions
- Roast the poblano peppers if you haven’t already and dice them.
- In a medium skillet, heat butter and oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the roasted poblanos and garlic and cook 2 minutes more, until fragrant.
- Stir in the flour, chili powder, and cumin and cook 2–3 minutes, stirring constantly.
- Slowly add the milk while stirring constantly. Cook 4–5 minutes, stirring frequently, until the sauce thickens.
- Reduce heat to low and stir in shredded cheddar and softened cream cheese until fully melted and smooth. Stir in cilantro.
- Serve warm with tortilla chips.
Notes
- Nutrition estimates are based on ¼ cup per serving and do not include chips.
- Bell peppers may be substituted for poblanos. If using fresh peppers, skip roasting and sauté until softened.
- For the smoothest texture, grate a block of cheese yourself instead of buying pre-shredded.
- Queso firms as it cools. Keep warm on low heat or in a slow cooker on “warm.” Reheat slowly over low heat, stirring frequently.
Nutrition
Nutrition information is approximate and should be used as a guideline.