Grilled Poblano Queso Dip Food

POBLANO QUESO DIP

Poblano Queso Dip image

Creamy poblano queso dip, studded with flavorful roasted poblano peppers, is pleasantly spicy but not fiery. Enjoy it as a dip or a topping for tacos or nachos.

Provided by Rachel Gurk

Time 35m

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
½ cup diced yellow onion ( (about one small onion))
3 poblano peppers, (roasted and diced (see note))
1 clove garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 cups 2% or whole milk
8 ounces sharp cheddar cheese, (shredded)
4 ounces cream cheese, (softened)
2 tablespoons minced fresh cilantro
Tortilla chips for serving

Steps:

Roast the poblano peppers, if you haven't already done that.
In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
Serve warm with chips.

Nutrition Facts : ServingSize 1 /4 cup, Calories 171 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 169 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 5 g

POBLANO QUESO DIP

Poblano Queso Dip image

Queso is Spanish for cheese; queso dip is essentially a spicy cheese dip. Great as a quick appetizer when entertaining, delicious after school snack, or a dip-able game-day treat.

Provided by Mary Jenny

Categories Spreads

Time 15m

Yield 20 , 20 serving(s)

Number Of Ingredients 9

Ingredients

15 ml butter
4 garlic cloves, finely chopped
1 poblano chiles or 1 jalapeno pepper, finely chopped
250 ml white wine
500 ml cheddar cheese, grated
500 ml mozzarella cheese, grated
500 ml goat cheese, crumbled
1 teaspoon salt
1 teaspoon pepper

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.

Nutrition Facts : Calories 100.1, Fat 7.1, SaturatedFat 4.4, Cholesterol 23.2, Sodium 269.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 5.7

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