Queso Poblano or Jalapeno Dipping Sauce
Dive into the irresistible flavors of this Queso Poblano or Jalapeño Dipping Sauce, a creamy, cheesy delight with a touch of smoky heat. Made with your choice of roasted poblano peppers for a rich, earthy depth or fresh jalapeños for a spicier kick, this dip strikes the perfect balance between bold and comforting. A luscious blend of cream cheese, shredded cheddar, and Monterey Jack melts seamlessly into a velvety base of butter and milk, enhanced with warm spices like cumin, garlic, and onion powders. Ideal for pairing with crispy tortilla chips, fresh veggies, or drizzled over nachos, this quick and easy recipe comes together in just 25 minutes. With its customizable heat level and vibrant garnish of fresh cilantro, this queso dip is guaranteed to be the star of your next gathering.
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Recipe Information
Ingredients
- 2 whole Roasted poblano peppers or fresh jalapeños
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 4 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
If using poblano peppers, roast them over an open flame or under a broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 5–10 minutes. Peel off the skin, remove the seeds, and dice the peppers. If using fresh jalapeños, deseed and finely chop them.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until the mixture becomes a light golden color.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3–5 minutes, stirring constantly, until the mixture thickens slightly.
Lower the heat to medium-low and add the cream cheese. Stir until fully melted and incorporated.
Add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring constantly to ensure the cheese melts smoothly.
Mix in the diced poblano peppers or jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Stir well to combine.
Taste and adjust seasonings as needed. If the sauce is too thick, stir in a little more milk, one tablespoon at a time, until the desired consistency is reached.
Remove from heat and transfer to a serving bowl. Garnish with fresh cilantro, if desired. Serve warm with tortilla chips, vegetables, or as a topping for your favorite dishes.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 19.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2085 mg | 160% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
