Poblano queso

This easy, cheesy poblano queso is perfect for times when you are looking for an
easy cheese dip with a little bit of a twist. This poblano queso is made with
roasted poblano peppers and just a few simple ingredients that you probably
already have in your kitchen.

Servings:

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Course:

Appetizer Snack Sauce

Cuisine:

Mexican

Keywords:

Vegetarian Gluten Free egg free nut free

🧂 Ingredients

1 cup heavy cream
2 cups sharp cheddar cheese

(shredded)
2 poblano peppers

(small to medium sized poblano peppers)
1 tbsp butter
1 tbsp gluten free all purpose flour
1/2 tsp pepper
1/4 tsp salt
1/4 tsp paprika

Instructions

1 Turn your broiler on high then roast the poblanos under the boiler for 3 – 4
minutes. Flip the poblano peppers then roast them for 3 – 4 minutes on the other
side.

When the peppers are done, the skin should be charred on both sides. This should
take around 5 – 7 minutes in total.
2 Remove the skin, stem, and seeds from the poblano peppers.

If you are having trouble removing the skin from the poblano peppers, try
dragging a fork over the peppers to peel the skin back.
3 Chop the poblano peppers into small pieces.
4 Heat a medium sized pot over medium low to medium heat then add the butter and
flour. Cook the butter and flour for a few minutes until the flour turns a very
light golden brown.
5 Slowly incorporate the heavy cream into the flour and butter. Stir the mixture
continuously until the heavy cream is fully incorporated.
6 Add the salt, pepper, paprika, and poblano pepper to the pot.
7 Remove the pot from the heat and let it cool for a few minutes before adding the
cheddar cheese. Stir the poblano queso continuously until the cheese melts.