This Roasted Poblano White Queso Dip is perfect for your next game day soiree. It’s mildly spicy, thanks to poblano peppers, and filled with great flavors from various cheeses. You’ll start skipping the jarred stuff once you see how easy this recipe is to prepare.
*I published this post back in January 2019. I’ve since updated the recipe to make the dip more creamy (less stringy), updated the images and the article with more detailed instructions.
What is Roasted Poblano White Queso Dip?
Roasted poblano white queso dip is a thick, creamy cheese-based sauce containing diced poblano peppers. Queso dips are a Tex-Mex/Southwestern recipe usually served as an appetizer with crunchy corn tortilla chips. Even though queso and chips are the most popular pairing, you can use this roasted poblano white queso dip in many other ways: to top nachos, smother a burger, or as a filling for baked potatoes.
What’s the difference between cheese dip and queso dip?
The difference between cheese dip and queso dip is that queso firms up much faster than cheese dip does once it’s off the heat. That is usually because cheese dip contains more additives to keep it fluid. Queso is a basic mornay (cheese) sauce recipe. As a result of its simplicity, queso is more gravy-like in its consistency.
What are the best types of cheese to use for queso?
Gouda, Monterey jack, and white American cheese are the best types of cheese to make white queso.
Gouda is creamy and has a bit of nuttiness to it. I use a smoked gouda in this recipe, which adds an element of smokiness. It deepens the flavor of the queso dip. Monterey jack cheese is milder in flavor and has a buttery taste. Finally, white American cheese is always a great cheese to use in your dips or sauces. The emulsifiers in the American cheese will give this queso dip its smoothness. When shopping for American cheese, it’s important to buy cheese labeled “pasteurized process American cheese.” Some labels say “American pasteurized process cheese product.” The two are different because the latter is fake cheese. It contains less than 51% cheese. The former is made with more than 51%. Neither will win cheese competitions, but there is a clear winner for this queso.
Some cheeses you can use as substitutes are:
- Gouda: edam, gruyere, or more Monterey jack.
- Monterey jack: Havarti, mozzarella, or more gouda.
- White American cheese: muenster, white Velveeta, or white cheddar.
What ingredients go into this Roasted Poblano White Queso?
Grab the cheeses, poblano peppers, all-purpose flour, unsalted butter, evaporated milk, onions, garlic, lime juice, Dijon mustard, cumin, chili powder, black pepper, salt, and fresh cilantro. You can garnish the finished queso dip however you want. I garnish mine with diced red onion, sliced or diced jalapeño peppers, and more chopped cilantro. To finish or thin the dip, you may need to add some warm milk at the end or during the serving process.
Unless you plan to keep it warm in a slow cooker for your party, this is a one-pan recipe.
Can I make this Roasted Poblano Queso yellow instead of white?
To turn this white queso dip into a yellow queso dip:
- Replace the smoked gouda with smoked cheddar.
- Swap the Monterey jack out for Colby cheese.
- Replace the white American cheese with yellow American cheese.
Can’t I use pre-shredded cheese?
You can, but your poblano white queso may become a brick instead of a dip. Pre-shredded bagged cheese is not recommended for making queso dip.
The bagged shredded cheese that you purchase from the store is tossed in a flour-like substance (or anti-caking agent), which prevents it from clumping in the bag. So, when you add that to your sauce, it will continue doing its job. Meaning it makes your sauce extremely thick. It also prevents the cheese from melting smoothly.
I recommend getting the family- especially the kiddos- into the kitchen to shred the cheese for you.
Are Roasted Poblanos spicy?
Don’t freak out that this recipe uses two roasted poblanos. Even though they look like gigantic jalapeño peppers, they’re not as spicy. On the Scoville scale, which measures the heat of a pepper, poblanos fall under jalapeño peppers. They’re not overly spicy, but they have more heat than a green bell pepper.
While I don’t find them spicy, they may have a bit of tingle for you. And, as with all peppers, you may get one that has a bit more heat on it. However, with everything else in the dip, the spice won’t be too potent.
How do I shop for poblano peppers?
When shopping for the peppers to use in this dip, select ones that have a deep green color. You want poblanos that feel firm, not gummy or soft. Poblanos that are as flat as possible are easier to roast evenly. Avoid pepper with deep ridges because it’ll make roasting take longer.
Roasting poblano peppers is easy if you have a gas stove. Turn the stove up to high and lay the pepper over the grate. Be sure to turn on the exhaust because the pepper will smoke and emit a noxious gas as it chars. One side usually takes 1 minute to roast. Use a pair of tongs to flip the pepper repeatedly until the entire peel is blistered and charred. This usually takes 3-4 minutes over an open flame.
What Does Roasting the Poblano Do?
This “roasting” we’re doing is not really roasting. Typically, roasting involves enveloping food in heat or hot air. We’re doing a combo of searing and roasting, but “Roasted Poblano” sounds a lot better than “Seared and Roasted Poblano”- at least to me, it does. At any rate, we roast the poblanos to caramelize the skin, which will later add flavor to our dip.
You can do this in a crazy hot cast iron skillet if you don’t have a gas range. The great thing about the skillet method is that you’re already using it for cooking the poblano white queso dip in. A well-seasoned skillet should require no oil to prevent the pepper from sticking, so just begin by heating the pan over high heat. Once the skillet is searingly hot, press your poblanos onto the surface using your tongs. You want as much of the skin to touch the skillet as possible. The pepper will begin shimmying, and you’ll hear the seeds inside begin to pop. Use the tongs to press the pepper down onto the skillet while charring them. If not, the entire peel won’t roast.
Flip the poblanos over to roast the other sides. Most poblanos are shaped triangularly, so rotate it three times, searing each side like you did the first.
Can I replace the Poblano with a different pepper?
You can replace the poblanos in this recipe with jalapeños (you’ll need 6 large ones) if you want a really spicy white queso dip. To make a mild pepper white queso dip, use 2 large bell peppers. I, personally, would omit the peppers altogether before I made it with green bell peppers. They just don’t do much in the way of flavor.
How long do I need to steam the Roasted Poblano?
Once the poblanos are charred, use the tongs to transfer them to a food storage bag to steam. You can also cover them with a clean kitchen towel. Allow the peppers to steam for 15-20 minutes or until cool to the touch.
Steaming the peppers helps loosen the skin you just charred. That will make the next step easier.
Why is the Poblano Roasted if the skin is just going to be removed?
Use your hands to pull the pepper open. Once open, you can pull off the stem and use the backside of your chef’s knife blade to scrape away the seeds. There’s also a yellow membrane that runs the length of the pepper. Pull that out with your fingers and discard everything you just removed.
Once the pepper is empty, flatten it out onto your cutting board. Use the back of your knife blade to scrape away the skin of the poblanos.
You should peel poblano peppers after roasting them to remove the papery skins. If you don’t, it will flake off into the dip as you stir it and turn it into a grey, ugly mess. It will also leave strands of skins floating in the dip, which are not great to eat.
After scraping away the skin, pat the peppers on both sides with a paper towel to dry them.
Can I do the roasting and steaming of the pepper ahead?
Cut the peppers into 1/4-inch thick strips, then across the strips to 1/4-inch pieces. Set this aside while you begin the white queso dip.
You can roast peppers six months ahead and freeze them for later use. Just follow the instructions above up to dicing the peppers. After the peppers are diced, lay them onto a silicone baking mat in an even layer. Try to keep them from touching each other. Freeze the diced poblanos until solid, transfer them to a freezer-safe storage container, and put them into the freezer. Allow them to come to room temperature before using them. You will probably need to pat them dry again as freezing will create moisture.
If you plan to make the dip soon, you can also store the diced peppers in the fridge for up to a week.
What thickens queso dip?
Some people thicken queso dip with a cornstarch slurry. I start with a roux, a mixture of butter and flour cooked together. I prefer this because it keeps my poblano white queso dip smooth without me having to worry about time.
You can make the entire recipe in a cast-iron skillet. Melt the butter in the skillet over medium heat.
Once the butter melts, use a wooden spoon or a whisk to stir in the white onion and garlic. Sauté the veggies until they’re glossy and opaque- about 3-4 minutes.
Whisk the all-purpose flour into the pan. Stir the roux until it becomes blonde in color, or for 1 minute.
What do I do if the milk mixture has clumps in it?
Pour the evaporated milk into the pan in a slow, steady stream, whisking constantly. The roux will go from looking like a paste to looking like a thin gravy as you whisk in the milk. Never add cold milk to a roux. It will cause it to seize up too much. Add room temperature or even warm milk instead.
Evaporated milk is the best milk to use when making queso dip because it contains less water. The more water you add to a thickened, fatty sauce, the more chances it has of breaking (or curdling). Evaporated milk has 60% of its water removed compared to whole milk. If you don’t have evaporated milk, you can use whole milk for this recipe. You need to simmer 6 3/4 cups of whole milk down to 3 cups over medium-low heat.
Once you add the milk to the roux, this becomes a béchamel sauce (or a milk sauce). Be sure to pour slowly and constantly whisk to avoid clumping up the roux. Small amounts of clumping are okay, but anything larger than a hazelnut is an issue. If your béchamel is too clumpy, try pressing the clumps with the whisk or whisking a bit longer. If it’s too clumpy, you may need to strain it, which is a huge hassle, so try to avoid it.
How do I finish the sauce?
Queso is a mornay sauce (or a cheese sauce). All mornay sauces begin as béchamel sauce, which is one of the mother sauces. Once you whisk in the cheese, it becomes a mornay sauce.
Before adding the cheese, though, flavor the béchamel by adding the chili powder, ground cumin, salt, and pepper to the sauce. Whisk these in, then whisk in the lime juice and Dijon mustard. Both of these ingredients contribute to the flavor of the poblano queso dip. The Dijon mustard is also a great emulsifier that contributes to smoothness. You can omit one or both of these, though.
After adding the spices and other flavorings, decrease the stove temperature to low. Allow the béchamel to cool off for 5 minutes while you whisk occasionally.
Why is my mornay sauce curdled?
Adding cold cheese or adding cheese too fast causes cheese sauces to curdle. You can also curdle your mornay by adding the cheese to a béchamel that is too hot.
With the stove on the lowest flame or temperature, whisk in the shredded cheese a 1/2-cup at a time. I use the finest cheese grater I own to shred my cheese, which helps it melt quicker. Make sure, again, that your cheese isn’t straight out of the fridge. Adding cold cheese will seize up the sauce. And go slow. The more time you give the fat and water in the sauce to mingle, the smoother your queso will be.
Don’t allow the sauce to simmer. You want it to barely steam at this point. Once the cheese and the milk have blended, the sauce will be creamy and smooth. If it’s not, you can try a few things after the rest of the ingredients are added.
After all the cheese is mixed in, add the diced poblanos and the chopped cilantro. Whisk these in until they are incorporated.
How is Roasted Poblano White Queso Dip served?
The roasted poblano white queso should be smooth and thick at this point. If you see some graininess, whisk in up to 1/2-cup of warmed whole milk. Remember, adding cold milk to the mornay sauce will cause it to seize up and make things worse.
The consistency of queso is not the same as a cheese sauce for broccoli. It’s more like a thick gravy than a stringy sauce.
Garnish the queso dip with chopped red onions, thin jalapeño slices, and some more cilantro. Or leave those off if you’re a purist. You can also top the white queso with crumbled cooked chorizo or taco meat. Set out a bowl of warmed tortilla chips, too. Pretzels are also great dipped in this roasted poblano white queso.
How do I keep the Roasted Poblano Queso Dip warm?
Remember that queso dip clumps faster than cheese sauce does. As a result, it’s best enjoyed right after you finish making it.
That’s not always possible, so if you aren’t going to eat it straight away, keep the queso sauce warm in a slow cooker on the warm setting, or 135°F (60°C). You’re most certainly going to have to add some warmed milk to it on the hour, so keep an eye on it. Only add 1/4-cup of warmed whole milk to the dip at a time and as needed. You also want to stir it every 15-20 minutes to keep it smooth. I use a rubber spatula to stir queso dip when it’s in the slow cooker. It keeps the sides of the slow cooker clean and prevents the queso from burning there. A skin will form on the queso as it sits. Just stir it back into the dip.
Queso dip can be kept warm in the slow cooker for two hours. After that, it becomes too gummy and gross.
How do I store and reheat it?
Transfer leftover roasted poblano white queso to a covered container and refrigerate it for up to 3 days.
To reheat it:
- Scoop the amount you plan to serve into a microwave-safe container.
- Add a tablespoon of whole milk to the bowl with the queso. Cold milk is fine here since the queso is cold, too.
- Heat it on high for 30 seconds.
- Remove the bowl from the microwave and give the queso a stir.
- Continue heating the queso in 30-second increments until it is warmed to your preferred temperature.
What are other ways to use Roasted Poblano White Queso?
Use this queso to top:
- hot dogs
- nachos
- fries
- burgers
You can also fold boiled pasta into it and add some grilled chicken for a fun weeknight dinner.
Can I freeze it?
Meh. I wouldn’t freeze this queso dip. The roux breaks down during the freezing process and causes the dip to curdle after thawing. I haven’t tried it, though, so if you do, let me know in the comments below how it turned out for you.
This Roasted Poblano White Queso Dip will be a hit at your next football party. Don’t forget to pin this recipe to your dips board in preparation for your next game day!
Roasted Poblano White Queso Dip
at Sense & EdibilityEquipment
- cast iron skillet
- whisk
Ingredients
- 2 large (220 grams) poblano peppers
- 6 tablespoons (3/4 stick or 70 grams) unsalted butter sliced
- 1/4 cup (1/2 small onion or 40 grams) white onion minced
- 3 cloves (1 heaping tablespoon or 12 grams) garlic minced
- 1/3 cup (50 grams) all purpose flour
- 3 cups (2 12-ounce cans or 700 milliliters) evaporated milk
- 1 tablespoon (17 grams) dijon mustard
- 1 tablespoon (from 1 medium lime or 15 milliliters) lime juice
- 1 teaspoon (2 grams) ground cumin
- 1/2 teaspoon (3 grams) chili powder
- 1/2 teaspoon (1 gram) kosher salt
- 1/4 teaspoon black pepper
- 4 ounces (2 cups or 113 grams) smoked gouda shredded
- 4 ounces (2 cups or 113 grams) Monterey jack cheese shredded
- 4 ounces (2 cups or 113 grams) white American cheese shredded
- 1/4 cup cilantro leaves chopped
To Serve
- tortilla chips
- chopped red onion
- thinly sliced jalapeño pepper
- fresh cilantro leaves
Instructions
Roast the Poblano Peppers (can be done up to a week ahead)
- On a gas stove: turn on the exhaust fan.Heat the stove on high and lay the pepper over the grate. Roast the pepper for 1 minute or until black blisters form on the peel. Use a pair of tongs to flip the pepper repeatedly until the entire peel is blistered and charred. This usually takes 3-4 minutes over an open flame.
- On an electric stove: heat a seasoned (non-stick) cast-iron skillet over high heat. Once the skillet is searingly hot, press your poblanos onto the surface using a pair of tongs, making sure as much of the skin touches the skillet as possible. The pepper will begin shimmying, and you'll hear the seeds inside begin to pop. Flip the poblanos over to roast the other sides, searing each side like you did the first. This can take anywhere from 7-10 minutes.
Steam, then Peel, and Cut the Poblanos
- Once the poblanos are charred, use the tongs to transfer them to a food storage bag to steam or cover them with a clean kitchen towel. Allow the peppers to steam for 15-20 minutes or until cool to the touch.
- Tear the pepper open with your hands (wear gloves if you have sensitive skin).Once open, pull off the stem and use the backside of your chef's knife to scrape away the seeds. Remove the yellow membrane that runs the length of the pepper as well, then discard everything you just removed.
- Once the pepper is empty, flatten it out onto your cutting board. Use the back of your knife blade to scrape off the papery skin of the poblanos.After scraping away the skin, pat the peppers on both sides with a paper towel to dry them.
- Cut the peppers into 1/4-inch thick strips, then across the strips to 1/4-inch pieces. Set this aside while you begin the white queso dip.
Prepare the Roasted Poblano White Queso Dip
- Melt the butter in the skillet over medium heat.Once the butter is melted, use a wooden spoon or a whisk to stir in the minced onion and garlic. Sauté the veggies until they're glossy and opaque- about 3-4 minutes.
- Whisk the all-purpose flour into the pan. Stir the roux until it becomes blonde in color, or for 1 minute. Pour the evaporated milk into the pan in a slow, steady stream, whisking constantly. The roux will go from looking like a paste to looking like a thin gravy as you whisk in the milk. This will take about 5 minutes.
- Once you add the milk to the roux, this becomes a béchamel sauce (or a milk sauce). Flavor the béchamel by adding the Dijon mustard, lime juice, ground cumin, chili powder, salt, and pepper to the sauce. After adding the spices and other flavorings, decrease the stove temperature to low. Allow the béchamel to cool off for 5 minutes while you whisk occasionally.
- With the stove still on low, whisk in the shredded cheese a 1/2-cup at a time. After all the cheese is mixed in, add the diced poblanos and the chopped cilantro. Whisk these in until they are incorporated. Don't allow the sauce to simmer.
- The roasted poblano white queso should be smooth and thick at this point. If you see some graininess, whisk in up to 1/2-cup of warmed whole milk. Garnish the queso dip with chopped red onions, thin jalapeño slices, and some more cilantro.Serve with warmed tortilla chips.
Notes
Swaps and Substitutions:
- Gouda: edam, gruyere, or more Monterey jack.
- Monterey jack: Havarti, mozzarella, or more gouda.
- White American cheese: muenster, white Velveeta, or white cheddar.
- To make this Yellow Queso:
- Replace the smoked gouda with smoked cheddar.
- Swap the Monterey jack out for Colby cheese.
- Replace the white American cheese with yellow American cheese.
- Replace the poblanos in this recipe with jalapeños (you'll need 6 large ones) for a spicy white queso dip.
- To make a mild pepper white queso dip, replace the poblanos with 2 large bell peppers.
- If you don't have evaporated milk, you can use whole milk for this recipe. You need to simmer 6 3/4 cups of whole milk down to 3 cups over medium-low heat.
Tips and Techniques:
- Select poblanos that have a deep green color, that are firm, not gummy or soft, and that are as flat as possible. These are easier to roast evenly.
- Buy cheese labeled "pasteurized process American cheese." Some labels say "American pasteurized process cheese product."
- Pre-shredded bagged cheese is not recommended for making queso dip.
- Adding cold ingredients to the mornay sauce will cause it to seize up and/or curdle.
- You should peel poblano peppers after roasting them to remove the papery skins. If you don't, it will flake off into the dip as you stir it and discolor the dip as well as leave strands of skins floating in the dip.
- Pour the evaporated milk in slowly and constantly whisk to avoid clumps in the roux. If your béchamel is too clumpy, try pressing the clumps with the whisk or whisking a bit longer. If it's too clumpy, you may need to strain it.
- Adding cold cheese or adding cheese too fast causes cheese sauces to curdle. You can also curdle your mornay by adding the cheese to a béchamel that is too hot.
- The consistency of queso is not the same as a cheese sauce for broccoli. It's more like a thick gravy than a stringy sauce.
- Queso dip clumps faster than cheese sauce does. As a result, it's best enjoyed right after you finish making it.
- I don't recommend freezing the queso dip. The roux breaks down during the freezing process and causes the dip to curdle after thawing.
Slow Cooker Warming Instructions:
Queso dip can be kept warm in the slow cooker for two hours:- Transfer the prepared queso dip to a slow cooker set on warm, or 135°F (60°C).
- Keep the queso warm for up to 2 hours. Add 1/4-cup of warmed whole milk to the dip at a time and as needed if the dip is becoming too thick.
- Stir it every 15-20 minutes to keep it smooth using a rubber spatula, which keeps the sides of the slow cooker clean and prevents the queso from burning there.
- A skin will form on the queso as it sits. Just stir it back into the dip.
- Dip remaining after 2 hours should be discarded.
Make-Ahead Poblano Prep:
You can roast peppers six months ahead and freeze them for later use.- Just follow the instructions up to dicing the peppers.
- After the peppers are diced, lay them onto a silicone baking mat in an even layer. Try to keep them from touching each other.
- Freeze the diced poblanos until solid, transfer them to a freezer-safe storage container, and put them into the freezer.
- Allow them to come to room temperature before using them. You will probably need to pat them dry again as freezing will create moisture.
Storage and Reheating Instructions:
- Transfer leftover roasted poblano white queso to a covered container and refrigerate it for up to 3 days.
- To Reheat Poblano White Queso:
-
- Scoop the amount you plan to serve into a microwave-safe container. Add a tablespoon of whole milk to the bowl with the queso (cold milk is fine here since the queso is cold).
- Heat it on high for 30 seconds.
- Remove the bowl from the microwave and give the queso a stir.
- Continue heating the queso in 30-second increments until it is warmed to your preferred temperature.
I made this queso last night, and it was terrific. Definitely 100% superior to store-bought. It was easy to make even for me, a newbie with peppers in general. It was so lovely to make your recipe. Really delicious.
Awesome, Jenny. Handle those peppers!