Tasty Recipes: Grilled Poblano Queso Dip

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Grilled Poblano Queso Dip

"With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!"

Ingredients :

• 3 poblano peppers
• extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 tablespoons minced onion
• milk
• 1 1/2 cups shredded Monterey Jack cheese
• 2 ounces cream cheese, softened
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 2 grinds fresh cracked black pepper
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 1 (16 ounce) package corn chips (such as Tostitos® Cantina)

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

• Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
• Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
• Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
• Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

Notes :

• This is a mild dip, so feel free to add more heat!

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