Spicy Queso Dip Recipe

Step by Step Method

Step 1

Poblano ... There are many ways to roast a pepper. In a dry saute pan, on the grill, over a gas stove burner, in the oven or broiler. I prefer the broiler for the easiest and quickest method. I simply add the pepper right to the oven shelf (2nd one down) and broil about 7-10 minutes, turning often. You want the skins to be blistered/charred, and blackened on each side.

Step 2

Then, remove and place in a bowl covered with plastic wrap; or, you can put them in a small brown paper bag if you have one, and close it up. You want the pepper to cool and sweat, which will cause the skin to peel right off. Once the pepper has cooled and rested a good 15 minutes; it is time to peel or remove the char. Cut it in half and remove the seeds and ribs, I use a knife to do this. Then, peel the charred skin off - and DO NOT rinse under water. Use the dull side of a plain knife, it works great, or a spoon too - they both work well. Then, finely dice the pepper and set to the side.

Step 3

Base ... Add the oil to a small pot and bring to medium heat. Add the onion, jalapeno, and optional garlic; then, saute slowly until tender, about 5-7 minutes. The garlic is optional, I like it; but, it is not necessary.

Step 4

Sauce ... Once the onion and jalapeno are tender, add the milk, 2 cheeses, and mix to combine. Then, add the poblano and a pinch of chili pepper. Stir until everything is combined and the cheese is melted. Keep the temp on medium to medium low.

Step 5

Finish, Serve, and ENJOY! ... Before serving, add the tomato and cilantro, and mix to incorporate. Serve warm with your favorite chips.

Step 6

Transfer to a small crock pot to keep warm if serving for a party. It won't last long trust me!

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For a spicier dip, leave the seeds and ribs in the jalapeno.
Make sure to use whole milk for the creamy texture.

Ingredient substitutions

Substitute vegan cheese for American cheese - This substitution will make the dish vegan-friendly and provide a healthier alternative for those who are looking for a plant-based option.
Substitute Greek yogurt for whole milk - This substitution will make the dish more nutritious and provide a dairy-free option for those who are looking for a dairy-free alternative. The Greek yogurt will also help to add a creamy texture to the dip.

Variations

Vegan Queso Dip Replace the American and Jack cheese with vegan cheese, and use plant-based milk in place of whole milk. Omit the canola oil, and instead sauté the onion, jalapeno, and garlic in vegetable broth. Add in vegan sour cream when adding the tomato and cilantro.

Spicy Vegan Queso Dip Replace the vegan cheese with vegan pepper jack cheese, and use plant-based milk in place of whole milk. Omit the canola oil, and instead sauté the onion, jalapeno, and garlic in vegetable broth. Add in vegan sour cream when adding the tomato and cilantro. For an extra kick, add a teaspoon of cayenne pepper to the dip.

Serve with

Chili Lime Shrimp Skewers: Perfectly balanced with a hint of sweetness, these Chili Lime Shrimp Skewers are the perfect accompaniment to the Spicy Queso Dip. The shrimp is marinated in a mixture of chili powder, cumin, garlic powder, lime juice, and honey, giving it a unique and flavorful kick. The shrimp pairs nicely with the queso dip and the tortilla chips, making it the perfect dish for any party.

Fresh Corn and Avocado Salsa: This delicious and colorful salsa is a great accompaniment to the Chili Lime Shrimp Skewers and Spicy Queso Dip. The sweet corn, creamy avocado, and zesty lime juice provide a refreshing contrast to the spicy flavors of the dish. The salsa also adds a healthy dose of fresh vegetables, making it a great addition to any party.

FAQ

Q: How do I roast a pepper?

A: To roast a pepper, preheat the broiler and place the pepper on the second shelf from the top. Broil for 7-10 minutes, turning often, until the skins are blackened and blistered. Remove the pepper and place in a bowl covered with plastic wrap or a brown paper bag to let it cool and sweat. Peel off the charred skin, remove the seeds and ribs, and finely dice the pepper.

Q: What is the best way to store peppers?

A: Peppers should be stored in a cool, dry place and used within a few days of purchase. For longer storage, wrap them in a paper towel and place them in a plastic bag in the refrigerator.