5 Ingredient Roasted Poblano Pepper Dip Food

ROASTED POBLANO WHITE QUESO DIP

Steps:

• On a gas stove: turn on the exhaust fan.Heat the stove on high and lay the pepper over the grate. Roast the pepper for 1 minute or until black blisters form on the peel. Use a pair of tongs to flip the pepper repeatedly until the entire peel is blistered and charred. This usually takes 3-4 minutes over an open flame.
• On an electric stove: heat a seasoned (non-stick) cast-iron skillet over high heat. Once the skillet is searingly hot, press your poblanos onto the surface using a pair of tongs, making sure as much of the skin touches the skillet as possible. The pepper will begin shimmying, and you'll hear the seeds inside begin to pop. Flip the poblanos over to roast the other sides, searing each side like you did the first. This can take anywhere from 7-10 minutes.
• Once the poblanos are charred, use the tongs to transfer them to a food storage bag to steam or cover them with a clean kitchen towel. Allow the peppers to steam for 15-20 minutes or until cool to the touch.
• Tear the pepper open with your hands (wear gloves if you have sensitive skin).Once open, pull off the stem and use the backside of your chef's knife to scrape away the seeds. Remove the yellow membrane that runs the length of the pepper as well, then discard everything you just removed.
• Once the pepper is empty, flatten it out onto your cutting board. Use the back of your knife blade to scrape off the papery skin of the poblanos.After scraping away the skin, pat the peppers on both sides with a paper towel to dry them.
• Cut the peppers into 1/4-inch thick strips, then across the strips to 1/4-inch pieces. Set this aside while you begin the white queso dip.
• Melt the butter in the skillet over medium heat.Once the butter is melted, use a wooden spoon or a whisk to stir in the minced onion and garlic. Sauté the veggies until they're glossy and opaque- about 3-4 minutes.
• Whisk the all-purpose flour into the pan. Stir the roux until it becomes blonde in color, or for 1 minute. Pour the evaporated milk into the pan in a slow, steady stream, whisking constantly. The roux will go from looking like a paste to looking like a thin gravy as you whisk in the milk. This will take about 5 minutes.
• Once you add the milk to the roux, this becomes a béchamel sauce (or a milk sauce). Flavor the béchamel by adding the Dijon mustard, lime juice, ground cumin, chili powder, salt, and pepper to the sauce. After adding the spices and other flavorings, decrease the stove temperature to low. Allow the béchamel to cool off for 5 minutes while you whisk occasionally.
• With the stove still on low, whisk in the shredded cheese a 1/2-cup at a time. After all the cheese is mixed in, add the diced poblanos and the chopped cilantro. Whisk these in until they are incorporated. Don't allow the sauce to simmer.
• The roasted poblano white queso should be smooth and thick at this point. If you see some graininess, whisk in up to 1/2-cup of warmed whole milk. Garnish the queso dip with chopped red onions, thin jalapeño slices, and some more cilantro.Serve with warmed tortilla chips.

CREAMY ROASTED POBLANO DIP

Steps:

• Preheat oven to 400°
• Set aside 1 garlic clove. Place poblano peppers, onion, and the remaining garlic cloves on a large baking sheet.
• Brush the peppers with 1 tablespoon olive oil, and toss onions and garlic in the remaining tablespoon.
• Place in the oven to roast for 20-25 minutes, until all vegetables are tender and cooked through.
• Once the roasted vegetables are cooled down enough to touch, place all in a food processor, along with the reserved fresh garlic clove.
• Pulse a few times to combine.
• Add sour cream and salt and pepper to taste. Process until fully combined.
• Serve dip warm or cold. It's delicious warm with or on tacos or taquitos, and excellent cold as a tasty guac alternative with chips.

5 INGREDIENT SPICY ROASTED RED PEPPER DIP

Steps:

• In a food processor, combine the feta and cream cheese. Process until the cheese is whipped and fluffy.
• Add in the roasted red peppers, garlic, and chipotle. Process until smooth and well-combined. Taste and add more chipotle if desired.
• Cover and refrigerate until ready to serve (the dip tastes best if chilled overnight).
• Garnish with parsley and serve with pita chips

GRILLED POBLANO QUESO DIP

Steps:

• Preheat an outdoor grill for high heat (400 degrees F -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 the 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 the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

5 INGREDIENT ROASTED POBLANO PEPPER DIP

Steps:

• Dice poblanos and saute on their own until a little chard and soft.
• Dice onion and add as well. Cook until soft being sure to stir ocasionally
• Lower heat and add in all other ingredients. Mix until fully incorporated. Enjoy warm or cold!

POBLANO QUESO DIP

Steps:

• In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
• Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
• More information and recipe ideas are available online at pillers.com.

POBLANO CHEESE DIP

Steps:

• Roast, peel and dice Poblano peppers.
• In a stock pot, combine cream cheese and velvetta on a low heat.
• Stir occasionally until completely melted and smooth.
• Chop green onions and tomatoes.
• Small dice Serrano peppers, remove seeds.
• Thoroughly clean and chop cilantro (removing sprigs from the main stem).
• Combine all veggies together and add lime juice.
• When cheese is melted and smooth, stir in all veggies.
• Simmer until hot throughout.