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Poblano Queso with Homemade Tortilla Chips


O.M.G. This dip.

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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. But, you could if you wanted to.

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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. You know what I’m talking about; when you leave feeling like you have a brick in your stomach. I don’t know about you, but I just can’t stand it.

Sorry, maybe that wasn’t the best representation, but it’s what comes to mind when I think of having stuffed poblanos in a restaurant, 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?

No.

Does this happen on a regular basis?

Yes.

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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.


Dip.it.up.

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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.

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Here’s your printable-

Poblano Queso with Homemade Tortilla Chips

Poblano Queso with Homemade Tortilla Chips

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 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.
  • [xyz-ihs snippet="Swoop"]
https://www.dixiechikcooks.com/poblano-queso-homemade-tomato-tortilla-chips/

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7 Comments

  • Reply
    Jann Olson
    October 6, 2014 at 11:08 PM

    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

  • Reply
    Adam J. Holland
    September 30, 2014 at 8:28 PM

    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.
    Adam J. Holland recently posted..Confession No. 130 — Confidential to modern drama queens: You’re no Sarah Bernhardt

    • Reply
      Shea
      September 30, 2014 at 9:25 PM

      Yes – the smokiness is awesome. Adam – GET that A1C down!!

  • Reply
    [email protected] n Dishes
    September 30, 2014 at 12:50 PM

    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!
    [email protected] n Dishes recently posted..MEATBALL and/or ROASTED BROCCOLI & CAPONATA SANDWICHES

    • Reply
      Shea
      September 30, 2014 at 12:56 PM

      Thanks Kari! It’s so good – let me know if you make it 🙂

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