poblano queso

Spicy Poblano Queso Recipe

poblano peppers

olive oil

butter

all-purpose flour

milk

mozzarella cheese

white American cheese

garlic powder

chili powder

cumin

tortilla chips

Preheat

Brush

Brush all the peppers with olive oil and place on a baking sheet.

Bake

Bake until the skin becomes black and blistered-- about 10 minutes per side.

Cool

Remove from the heat and let cool completely.

Seed

Remove the stem and seeds and dice the peppers.

Whisk

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.

Stir

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.

Melt

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.

Stir in the garlic, onion, chili, and cumin powders.

Serve

Transfer to a serving dish and top with the chopped roasted poblano peppers. Enjoy while warm.

Store

Store any leftover queso in an airtight container in the fridge for up to three days.

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Spicy Poblano Queso Recipe

Top 1 poblano queso recipes from across the web

The most viewed poblano queso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spicy Poblano Queso Recipe

The most viewed poblano queso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine