O.M.G. This dip.
I can’t even.
Ok, ok apparently I can. Anyway, I am always looking for different ways to play around with peppers. Yes, mostly jalapenos, but every now and then I like to branch out. Like when I made these.
See! I’m not always jalapeno-ing it up.
Have you ever had poblano peppers? You know, the ones you get mainly in Mexican restaurants. Depending on the restaurant, they’re usually fried and filled with beef and/or cheese to the point where you want to kinda throw up after you eat them because they’re way too heavy. I’m not saying that they’re not good – because they are. But sometimes that shit is just too much.
Sorry, maybe that wasn’t the best representation, but it’s what comes to mind when I think of poblanos, even though I love them. That’s mainly why I’ve tried to make them differently. I have had them grilled stuffed with shrimp and queso fresco. Now, THAT was amazing. Ok, I just had the greatest idea. I want to make a flash-grilled ahi tuna ceviche filled poblano pepper with pineapple guacamole. I’m officially making that tomorrow.
Did I set out to do this as a life mission?
Do this happen on a regular basis?
So, my first idea was to stuff some poblanos because I saw some big, fat pretty ones at Publix this morning and I remembered how much my husband loved my Bacon Wrapped Poblanos. Then, I decided to do what I do best.
This is Poblano Queso. Oh, and I made homemade tortilla chips using these. Yep, Mission Tomato Basil Wraps. As it turns out, they ROCK as fried tortilla chips.
Here’s your printable-
Poblano Queso with Homemade Tortilla Chips
- 1 tbsp salt
- 1 tsp sugar
- 1 tsp all purpose flour
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp cayenne
- 1 tsp oregano
- One bag Mission Flour tortillas (I used Tomato Basil Burrito size, which gave me plenty of chips)
- Canola oil, about 1 quart
- 1 poblano pepper
- 1/2 yellow onion, quartered
- 1 tbsp olive oil
- Sea salt
- 4 oz cream cheese, at room temperature
- 8 oz Monterey Jack cheese
- 1/2 cup Mayo
- 1/4 cup whole milk
- 1 garlic clove, minced (or 1 tsp garlic powder)
- 1 tsp cayenne pepper
- Cilantro, fresh, chopped
- Combine salt through oregano, set aside.
- Quarter the tortillas (regular chip size)
- Heat the oil over high heat and add a handful of cut tortillas at a time; cook for 2-3 minutes on each side.
- Drain on a paper towel lined plate and sprinkle with salt mixture.
- Preheat oven to 450 degrees and spray an 8x8 glass or casserole dish with nonstick spray; set aside.
- Place the Poblano pepper and onion on a baking sheet, drizzle with oil and sprinkle with salt. Roast for 8-10 minutes on each side, until roasted, remove from heat and dice. Keep covered.
- Reduce heat to 350.
- Combine the peppers, onions, cream cheese, mayo, milk, garlic and cayenne in a food processor until smooth and add to the casserole dish.
- Bake for 30 minutes, remove from heat and sprinkle with Cilantro.
- Serve with chips.