Z Tejas Roasted Poblano Queso Fundido
Indulge in the rich and smoky flavors of Z Tejas Roasted Poblano Queso Fundido, a crowd-pleasing appetizer perfect for any gathering. This creamy queso dip is made with charred poblano peppers, a touch of jalapeño heat, and a luscious blend of Monterey Jack and Cheddar cheeses, all brought together with a splash of heavy cream for that velvety texture. The roasted poblanos add a depth of flavor that sets this dish apart, while freshly chopped cilantro adds a pop of freshness. Served piping hot with crispy tortilla chips, this queso fundido is an irresistible combination of bold, cheesy goodness and vibrant Tex-Mex flair. Ready in just 40 minutes, it’s the ultimate game-day snack or party favorite!
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Recipe Information
Ingredients
- 2 Poblano peppers
- 1 tablespoon Vegetable oil
- 1 medium, finely chopped Yellow onion
- 2 cloves, minced Garlic
- 1 small, finely diced Jalapeño pepper
- 2 cups, shredded Monterey Jack cheese
- 1 cup, shredded Cheddar cheese
- 0.5 cup Heavy cream
- 2 tablespoons, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 bag (for serving) Tortilla chips
Instructions
Preheat your oven to 450°F (230°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-15 minutes, turning occasionally, until the skin is charred and blistered.
Transfer the roasted peppers into a bowl and cover with plastic wrap to steam for 10 minutes. This will make it easier to peel the skins off.
Peel the charred skin off the peppers, remove the seeds and stems, and finely chop the flesh. Set aside.
Heat the vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and diced jalapeño. Cook for an additional 1-2 minutes until fragrant.
Add the finely chopped roasted poblano peppers to the skillet and stir to combine. Cook for 2 minutes to allow the flavors to meld.
Reduce the heat to low, then add the shredded Monterey Jack and Cheddar cheeses to the skillet in small batches, stirring constantly.
Slowly pour in the heavy cream, a little at a time, while stirring to achieve a smooth, creamy consistency.
Season the mixture with salt and black pepper to taste. Remove the skillet from heat.
Transfer the queso fundido to a serving dish or a cast-iron skillet for presentation. Sprinkle chopped cilantro on top for garnishing.
Serve immediately with warm tortilla chips or your choice of dippers. Enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 390 mg | 30% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 180 mg | 4% | |
*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.
