This easy Poblano Queso Dip is a cheesy, mildly spicy dip with loads of roasted poblano flavor perfect for dipping, scooping, and pouring over nachos!
I LOVE a good dip. Whether it’s warm, cold, spicy, cheesy, or creamy I have never met a dip I didn’t love. They’re so easy to prepare for potlucks, BBQs, picnics, or game nights and they’re no-fuss crowd pleasers! Other simple and satisfying dips to prepare are easy baked spinach artichoke dip and white bean dip. Try them both!
Table of contents
Poblano Pepper Queso Fresco
This deliciously cheesy, deeply flavorful dip is not a dainty dip by any means! It’s a thick, creamy, and robust dip full of roasted poblano flavor and warming spices that enhance the experience without overpowering anything. It’s an easy, kid-friendly dip that comes together in 30 minutes, and best served warm for game day appetizers, party trays, or family movie night on the weekend.
The ingredients are simple so it’s budget-friendly which is great because it’s also filling for a hungry crowd. Serve it as a dip with a veggie platter or chunks of crusty bread, scoop it up using tortilla chips, or pour it over a platter of nachos! For a Mexican-themed menu, serve this cheese sauce as an appetizer complete with Margaritas and sheet pan quesadillas!
Treat your crowd with this tasty dip, and watch how quickly it disappears!
Why this poblano queso recipe works
- Quick and easy and ready in 30 minutes, including roasting time (less if you roasted them earlier!)
- Crazy good and loaded with a cheesy, fiery, and pleasant heat.
- Roasted poblanos can be frozen for later.
- Makes great leftovers for the next few days.
- Always a hit at parties – good luck having any left!
- Not too spicy so kids love this dip as well.
- Have an assortment of easy dips like this layered taco dip to join the party!
- Poblano peppers – Not an overly hot pepper, however, there are varying degrees on how spicy they are.
- Olive oil – Needed to coat the peppers for roasting.
- Butter, all-purpose flour, whole milk – Used to make a roux, a flour base for the creamy dip. Creates a nice thick consistency.
- American cheese – White, not orange!
- Mozzarella – Preferably freshly grated, if you can. Prepackaged shredded is a little harder to melt and just doesn’t taste the same.
- Spices – Garlic powder, chili powder, cumin.
- Tortilla chips – For serving.
How to Make this Recipe
This recipe takes a bit of time, as does any warm dip, but it is definitely worth it!
Step 1: Coat the peppers with olive oil and roast them on a baking sheet in a 400-degree oven for 20 minutes, flipping halfway. They should be fairly charred. Remove and set aside to cool.
Step 2: Slice the peppers, remove the stems and seeds and dice them.
Step 3: Make the roux with butter and flour, and add milk and whisk until there are no lumps. Cook over medium heat and continue stirring often until thickened. Reduce to low heat.
Step 4: Add cheeses until melted and smooth, followed by the spices. Stir to combine then top with the chopped poblanos.
TIP: This poblano queso dip will solidify as it cools. It is best to serve melted queso warm, in a bowl topped with diced roasted poblano peppers. If not serving immediately, keep warm in a slow cooker until ready!
1: Grill poblano peppers instead of roasting them in the oven. Or air fry them at 40 degrees F for 8-10 minutes.
2: Substitute Monterey jack cheese and/or white cheddar cheese if desired.
Tips for the Best Poblano Queso
- Use 2 fresh minced garlic cloves instead of garlic powder.
- Use 1 teaspoon of homemade taco seasoning in place of the 3 spices.
- You won’t be able to tell the spice level of the poblano pepper just by looking at it. Once it is roasted, do a little taste test to see how little or how much you’d like to add.
- If you happen to have more poblanos than you know what to do with, roast them all and freeze some for later use.
Store leftover dip in an airtight container for up to 3-5 days. I would only recommend storing dip that hasn’t been served and still sitting in the original pot, that way you know it hasn’t already been dipped in.
You can reheat it on low on the stovetop, stirring as you go. In a pinch, you can microwave it for 20-second intervals until melted.
I personally find it more of a flavorful spice than a hot spice, but it really depends on what you are used to and what your tastes are. Will you be sweating and chugging a glass of water because of it? Absolutely not. Is there a slight kick to it? yes, and it’s so so good. Give it a try and see what you think!
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Poblano Queso Dip
- 2 Poblano Peppers
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup white American cheese
- 1 cup mozzarella cheese
- ¾ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- Tortilla chips
- Preheat oven to 400 degrees F.
- Brush the whole peppers with olive oil and place on a baking sheet.
- Bake for 10 minutes, then flip and bake for an additional 10 minutes until the skin becomes fairly black.
- Remove from the oven and set aside to cool.
- Slice the peppers and remove the stems and seeds then dice into small pieces.
- In a large saucepan, add the butter and allow it to melt over medium heat,
- Add the flour and whisk until it starts to bubble then cook for one minute.
- Then add the milk and whisk until smooth and has no lumps. Cook for approximately 3 minutes, stirring often to allow it to thicken.
- Reduce the heat to low.
- Add a ¼ cup of the cheeses at a time, stirring continuously until fully melted smoothly.
- Add the garlic powder, chili powder, and cumin and stir to combine.
- Pour melted queso into a serving bowl and top with the diced roasted poblano peppers.
- Enjoy warm with tortilla chips
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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