Fire Roasted Poblano Queso Dip Recipe
Fire roasted poblanos add subtle smokey flavor to creamy, melty queso with just the right kick of heat.
How to Make the Best Fire Roasted Poblano Queso Dip
This Fire Roasted Poblano Queso Dip is the ultimate crowd-pleaser for any gathering. The roasted poblano peppers provide a sophisticated smokiness that elevates this dip far beyond standard queso, while the jalapeño adds just the right amount of heat to keep things interesting. The combination of colby jack and sharp cheddar creates a rich, creamy base that’s absolutely irresistible.
The key to this recipe is taking the time to properly roast the peppers—whether you choose the stovetop, grill, or oven method—and allowing them to sweat in plastic wrap so the charred skin peels away easily. Once you’ve prepared the peppers, the actual queso comes together quickly, making this perfect for entertaining.
Serve this dip warm with tortilla chips or fresh vegetables, and watch it disappear. It’s creamy, smokey, spicy, and utterly addictive—everything you want from a quality appetizer dip.
Fire Roasted Poblano Queso Dip
Fire roasted poblanos add subtle smokey flavor to creamy, melty queso with just the right kick of heat.
Ingredients
Main
Instructions
Prepare Peppers
- Roast the poblano peppers using one of three methods:
- Gas Stove Top: Set burner on low and roast each side of pepper top to bottom until charred. Place on plate and cover with plastic wrap. Let sit 15 minutes to cool.
- Grill: Follow same instructions as gas stove top.
- Oven: Preheat to 450°F, rub peppers with olive oil, roast on baking sheet for 35-40 minutes until skins are wrinkled and charred. Wrap with plastic wrap and cool for 15 minutes.
- Remove tops, seeds and ribs from poblano peppers. Dice into 1/4 to 1/2 inch pieces and set aside.
- Cut jalapeño pepper in half, remove top, seeds and ribs, then finely mince.
Make Queso
- In a skillet, melt butter and olive oil over medium heat.
- Stir in diced onion and cook until translucent. Add garlic and peppers, cook for 1-2 minutes until fragrant.
- Reduce heat to low. Sprinkle flour over peppers and onion and stir until well coated.
- Slowly pour in milk, whisking continuously. Mixture will thicken—whisk until smooth.
- Turn off heat and whisk in grated cheese until smooth and creamy.
- Serve immediately with tortilla chips or crunchy vegetables.
Notes
- The peppers can be roasted ahead of time and stored in the refrigerator.
- Use a roux-based method for the creamiest texture.