Ever gotten your same old queso from the grocery store as a quick fix and find yourself wishing you had the warm, melty goodness of a homemade, authentic queso? Here’s your new go-to recipe for a roasted poblano queso that gives the perfect balance of gooey cheese and the Latin flavors of jalapeno chiles, poblano peppers, and cilantro. If you can roast the peppers over an open fire, you’ll get a great hint of smokiness and char that will take the queso to the next level. The one slightly more involved part of this recipe is getting rid of the skins and seeds of the chiles and peppers to ensure the texture and level of spice of your dip, but don’t skimp on this step. Grate some queso fresco on top and garnish with cilantro for an authentic touch. This roasted poblano queso is a hit as a family snack while making dinner, an appetizer for a party, or just a mid-week pick-me-up treat for the queso-lovers out there. We love putting this queso out in a festive dish with plenty of tortilla chips—seriously, keep the chip refills coming with this one! It’s a no-brainer dip you have to try for your next party.
2 jalapeño chiles
2 poblano peppers
1 1/4 pounds white pasteurized prepared cheese product
1 cup whole milk
1/4 cup white onion, diced
2 tablespoons distilled white vinegar
1 teaspoon salt
2 tablespoons grated queso fresco
1/4 cup fresh cilantro leaves
Tortilla chips, for serving
How to Make It
Over an open fire or in a high oven, roast the jalapeño chiles and poblano peppers until the skins are evenly charred. Remove and discard the skins and seeds; dice the peppers, and set aside.
In a water bath, melt the cheese and milk until combined, about 15 minutes. Add the diced white onion and diced roasted peppers, and cook 10 to 15 more minutes. Stir in the distilled white vinegar and 1 teaspoon salt. Garnish with 2 tablespoons grated queso fresco and 1/4 cup fresh cilantro leaves. Serve warm with warm tortilla chips.