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Yazzy

Delicious Blistered Poblano Queso Dip

Print Recipe
Total Time 45 minutes
Servings: 6 servings
Course: Dip
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 units Poblano peppers blistered, seeded, deveined, chopped
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3 tbsp chopped onion
  • 1 - 2 units Serrano peppers seeded, deveined and chopped
  • 1 1/2 cups whole milk
  • 1 cup shredded Chihuahua cheese I recommend you buy a block and then grate it at home. See notes.
  • 1/2 cup shredded Jalapeno/Habanero Pepper Jack cheese I recommend you buy a block and then grate it at home. See notes.
  • 1/4 cup cream cheese softened
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground paprika
  • freshly ground pepper to taste
  • 1 tbsp crushed red pepper flakes or to taste
  • 1 - 2 tsp cayenne pepper or to taste
  • tortilla chips or pork rinds

Method
 

  1. Blister the Poblanos: grease a cast-iron skillet or griddle and heat it up over medium heat. Once hot, place the Poblanos directly in it; using tongs flip them often on all sides, until all their skin is uniformly blistered. Place them in a plastic bag, tightly close it and let them sweat for 15 - 25 minutes. Then open the bag, wearing gloves remove the blistered skin, seeds, veins. Chop them. Set aside.
  2. For the dip: Over medium-low heat, melt the butter in a large saucepan. Add the flour and cook, constantly stirring, for about one minute. Add the chopped onion and Serrano and cook for one more minute. Whisk in the milk slowly and cook, stirring constantly, until thickened, about 3 - 4 minutes. Reduce heat to low. Once the temperature in the pot has gone down some, start adding the shredded Chihuahua and Pepper Jack cheese, cream cheese, salt, spices and crushed red pepper flakes; keep the temprature as low as possible, to prevent the texture from getting grainy (see notes below) and whisk until cheeses have slowly melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
  3. Enjoy warm with tortilla chips.

Notes

I strongly recommend that you grate your Chihuahua and Pepper Jack cheeses at home. Pre-shredded store-bought cheese has added stabilizers which contribute to an unwanted gritty texture.
Also, when you melt them in the pot, do so at the lowest temperature, to prevent your Queso dip from becoming grainy.