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.
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
- 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.
- 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.
- Chop the poblano peppers into small pieces.
- 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.
- Slowly incorporate the heavy cream into the flour and butter. Stir the mixture continuously until the heavy cream is fully incorporated.
- Add the salt, pepper, paprika, and poblano pepper to the pot.
- 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.
Notes
Using pre-shredded cheddar cheese. We grate our own cheese when making this recipe for poblano queso. If you use pre-shredded cheese, you should keep in mind that pre-shredded cheese is generally coated with starches to prevent the cheese from sticking together. If you use pre-shredded cheese, you may need to use a little less flour or a little more heavy cream to prevent the poblano queso from getting too thick.