By Becky Hardin
Published Aug 25, 2021
I love this Poblano queso dip! It’s creamy, cheesy, flavorful, and juuust spicy enough without being too intense. I piled roasted poblano peppers on top of a creamy two-cheese queso to make the perfect appetizer! I love how quick and easy it is to make in just 30 minutes. This deliciously spicy poblano pepper queso will be gone before you know it!
This poblano queso is so creamy, cheesy, and delicious. The roasted poblano peppers, chili, and cumin make it perfectly spicy (without being overwhelming). It’s one of my favorite dips to make for taco night !
What’s in This Poblano Queso Recipe?
- Poblano Peppers: These peppers are a little bit spicy, but relatively mild compared to some other peppers. That’s what makes them so great to cook with and add to queso. There’s some heat, but they won’t make you sweat.
- Flour: All-purpose flour helps to thicken up the queso.
- Milk: Whole milk makes this queso lush and creamy.
- Cheese: Mozzarella and white American cheese is my favorite combination for this cheesy queso.
- Spices: Garlic powder, chili powder, and cumin enhance the savory flavor of the dip.
Tips for Success
- Roasting the poblanos brings out their flavor so they’re extra delicious on top of the queso.
- You want to create the base of this queso and let that properly thicken before stirring in the cheese.
- If after adding the butter and flour roux , the queso doesn’t seem thick enough, try adding a bit more flour and mixing until fully incorporated.
How to Store and Reheat
Store leftover poblano queso in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in the microwave for 30-second intervals, stirring regularly, until fully warmed through.
Serving Suggestions
I love to serve this spicy poblano queso with plenty of tortilla chips , bread, crackers, or veggies for dipping. It’s also great drizzled over my favorite baked chicken tacos !
So Cheesy!
17+ Favorite Cheese Dips
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Ingredients1x2x3x
- ▢ 2 poblano peppers
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 cup whole milk
- ▢ 1 cup freshly shredded mozzarella cheese
- ▢ 1 cup white American cheese shredded or diced
- ▢ ¾ teaspoon garlic powder
- ▢ ½ teaspoon chili powder
- ▢ ½ teaspoon ground cumin
- ▢ 17-22 ounces tortilla chips for serving (1 bag)
Instructions
- Preheat oven to 400°F.
- Brush all the peppers with olive oil and place on a baking sheet. 2 poblano peppers, 2 tablespoons olive oil
- Bake until the skin becomes black and blistered– about 10 minutes per side.
- Remove from the heat and let cool completely.
- Remove the stem and seeds and dice the peppers.
- In a large saucepan set over medium heat, add the butter and allow it to melt. Add the flour and whisk to combine– the mixture will thicken and start to bubble. Allow it to cook for one minute. 2 tablespoons unsalted butter, 1 tablespoon all-purpose flour
- Add the milk and whisk until no lumps remain. Allow the mixture to thicken, stirring often, until it can coat the back of a spoon, about 3 minutes. 1 cup whole milk
- Reduce the heat to low and add in the mozzarella and white cheddar cheese in small amounts until fully melted. Be sure to continuously stir at this step so the cheese melts smoothly. 1 cup freshly shredded mozzarella cheese, 1 cup white American cheese
- Stir in the garlic, chili, and cumin powders. ¾ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon ground cumin
- Transfer to a serving dish and top with the chopped roasted poblano peppers. Enjoy while warm. 17-22 ounces tortilla chips
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
More Dip Recipes to Try!
Mexican Street Corn Dip
Buffalo Chicken Dip
Pepper Jelly Dip
Crockpot Spinach Dip
Poblano Queso Recipe
Ingredients
- 2 poblano peppers
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup freshly shredded mozzarella cheese
- 1 cup white American cheese shredded or diced
- ¾ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 17-22 ounces tortilla chips for serving (1 bag)
Instructions
- Preheat oven to 400°F.
- Brush all the peppers with olive oil and place on a baking sheet. 2 poblano peppers, 2 tablespoons olive oil
- Bake until the skin becomes black and blistered– about 10 minutes per side.
- Remove from the heat and let cool completely.
- Remove the stem and seeds and dice the peppers.
- In a large saucepan set over medium heat, add the butter and allow it to melt. Add the flour and whisk to combine– the mixture will thicken and start to bubble. Allow it to cook for one minute. 2 tablespoons unsalted butter, 1 tablespoon all-purpose flour
- Add the milk and whisk until no lumps remain. Allow the mixture to thicken, stirring often, until it can coat the back of a spoon, about 3 minutes. 1 cup whole milk
- Reduce the heat to low and add in the mozzarella and white cheddar cheese in small amounts until fully melted. Be sure to continuously stir at this step so the cheese melts smoothly. 1 cup freshly shredded mozzarella cheese, 1 cup white American cheese
- Stir in the garlic, chili, and cumin powders. ¾ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon ground cumin
- Transfer to a serving dish and top with the chopped roasted poblano peppers. Enjoy while warm. 17-22 ounces tortilla chips
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
