With peppers aplenty coming in the garden right now I was thinking of ways to use them and this poblano queso dip hit me I am amazed how this turned out This dip is mild delicate complex and absolutely delicious
Prep Time
15 mins
Dificult
Medium
Servings
40 mins
Ingredients
Instructions
Preheat an outdoor grill for high heat
400 degrees F or 200 degrees C
and lightly oil the grate.
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.
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.
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.
Tips
This is a mild dip
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