Roasted Poblano Queso Dip Recipe
caramelized onions, cooper sharp american cheese, pico de gallo, sriracha, tortilla chips
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Ingredients
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Vegetables
Dairy
Condiments
Snacks
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat the oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool.
- 2
Caramelize the Onions
While the peppers are roasting, slice the onion thinly. In a skillet over medium heat, add a tablespoon of oil and the sliced onions. Cook for about 15-20 minutes, stirring frequently, until the onions are soft and caramelized. Add minced garlic and cook for an additional 2 minutes.
- 3
Prepare the Poblano Peppers
Once the roasted poblano peppers have cooled, peel off the charred skin, remove the seeds, and finely chop the flesh.
Cooking
- 4
Combine Ingredients
In a large saucepan over medium heat, combine the caramelized onions, chopped roasted poblano peppers, Cooper sharp American cheese, cream cheese, and pico de gallo. Stir to combine.
- 5
Melt the Cheese
Continue to cook the mixture, stirring occasionally, until the cheeses are fully melted and the dip is creamy. This should take about 5-7 minutes.
- 6
Add Sriracha
Once melted, stir in the Sriracha sauce. Adjust the amount to taste, depending on your spice preference.
Serving
- 7
Serve the Dip
Transfer the queso dip to a serving dish and serve warm with tortilla chips on the side for dipping.