Grilled Poblano Queso Dip

Grilled Poblano Queso Dip

With peppers aplenty coming in the garden right now, the idea for this recipe hit me a few days ago and I’ve thought about cooking little else since. WOW was this good! I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!

Grilled Poblano Queso Dip
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Ingredients
  1. 3 poblano peppers
  2. extra virgin olive oil
  3. 1 T unsalted butter
  4. 1 T all-purpose flour
  5. 2 T onion, minced
  6. 1 c milk
  7. 1 1/2 c shredded Monterey Jack cheese
  8. 2 oz cream cheese
  9. good pinch red chili flakes
  10. good pinch cayenne pepper
  11. 1/4 t smoked paprika
  12. 1/2 t kosher salt
  13. couple grinds fresh cracked pepper
  14. corn chips - I recommend thin ones like Tostitos Cantina chips for this mild dip
Instructions
  1. Heat the grill with high heat to 400-450 or so. Lightly spray or brush the peppers with olive oil. Grill the peppers, turning every couple minutes, until charred and softened. Remove the peppers from the grill and put in a large ziploc bag to steam (this helps get the skins off). After they cool enough to handle, take them from the bag and peel off the charred skins. Chop the peppers (discarding the seeds) and set aside.
  2. In a medium saucepan, melt the butter over med-high heat. Add the flour and cook, stirring, 1 minute. Add the onion and cook another minute. Slowly whisk in the milk and cook until slightly thickened, stirring constantly. Put burner heat to low and add the remaining ingredients, whisking until the cheeses melt and blend in. Add the chopped peppers. Serve with chips! Serves 4-6.
Erica's Recipes http://ericasrecipes.com/

~✿♥✿~



  • http://dinnerofherbsblog.wordpress.com Dinner of Herbs

    This looks delicious–now I just need a grill! :-/

    • http://ericasrecipes.wordpress.com Erica

      LOL – of course you do! Or gas burners on your stove :)

  • http://aninspiredcook.wordpress.com NativeNM

    Now that’s my kind of dip! Yum!

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