Poblano Queso is a dip that is so cheesy, so full of poblano flavor, with just the right amount of warmth. It’s like chile rellenos in dip form.
This dip is insanely delicious and dangerously addictive.
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.
But, you could if you wanted to.
Have you ever had poblano peppers? You know, the ones you typically get in Mexican restaurants. Depending on the restaurant, they’re usually fried and filled with beef and/or cheese and they’re a pretty heavy dish, especially if they are fried.
I’m not saying that they’re not fantastic – because they are.
But sometimes the fried heaviness is just too much. I know you know what I’m talking about; when you leave the restaurant feeling like you have a brick in your stomach. I don’t know about you, but I’m not a fan of all that.
If that wasn’t the best representation, I digress, but it’s what comes to mind when I think of having stuffed poblanos, or chile rellenos, in a restaurant even though I do love them.
That’s primarily why I’ve tried to make them differently.
I’ve made them stuffed with beef and cheese and baked, I’ve made them stuffed and braised, and I have had them grilled and stuffed with shrimp and queso fresco. Now, THAT was amazing.
Ok, so now 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?
No.
Does this happen on a regular basis?
Yes.
So, my first idea was to stuff some poblanos because I saw some big, fat really 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.
Turned it into a dip.
How Do You Make Poblano Queso?
Poblano Queso is a pretty straightforward recipe to make.
The poblano pepper and onion get roasted in the oven, and after a cool down, diced. A super creamy combination of Monterey Jack cheese, mayo and cream cheese, spices and the diced pepper is then baked in the oven until golden on top.
I also made homemade tortilla chips using flour tortillas. They’re actually Mission Tomato Basil Wraps, and as it turns out, they ROCK as fried tortilla chips.
This is totally optional, of course, and if you would rather grab a store bought bag of tortilla chips the queso will be just as delicious.
Here’s your printable-

Poblano Queso with Homemade Tortilla Chips
Think Chile Rellenos in dip form. Just the good stuff.
Ingredients
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
Queso
- 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
Instructions
Chips
- 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.
Dip
- Preheat oven to 450° 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 poblano from heat and dice.
- 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 queso with chips.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 46mgSodium: 1291mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 9g
The provided nutrition calculated may not always be accurate.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Author
-
Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer, brand ambassador and food writer. She has been published in Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
View all posts
This Post Has 5 Comments
I made stuffed poblanos a couple of times and we loved them. This dip sounds FABulous!! Thanks for sharing the recipe with SYC.
hugs,
Jann
First of all, Poblanos are el bomb! They bring a smoky flavor to dishes like no other chile. This dip? Oh, my! It’s the shit! This is the stuff that my doctor bitches about every time I give blood and he realizes that my A1C is still above 9. Oh yeah, I won’t live past 60. But, damn! Dip like this works better than Viagra! You are my hero, Shea.
Yes – the smokiness is awesome. Adam – GET that A1C down!!
Poblanos are officially my favorite chili pepper. I am so totally in love with this queso, I’m pretty sure that it’s my new go to!
Thanks Kari! It’s so good – let me know if you make it 🙂