POBLANO QUESO DIP
Creamy poblano queso dip, studded with flavorful roasted poblano peppers, is pleasantly spicy but not fiery. Enjoy it as a dip or a topping for tacos or nachos.
Provided by Rachel Gurk
Categories Dips & Spreads
Time 35m
Number Of Ingredients 13
Steps:
- Roast the poblano peppers, if you haven't already done that.
- In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
- Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
- Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
- Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
- Serve warm with chips.
Nutrition Facts : ServingSize 1 /4 cup, Calories 171 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 169 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 5 g
POBLANO PEPPER CREMA: THE ULTIMATE POBLANO CHEESE DIP RECIPE
Poblano Cheese Dip
Provided by admin
Number Of Ingredients 8
Steps:
- Clean and rinse your peppers and cilantro before incorporating them into the recipe.
- Remove the stems from the peppers. Discard the stems.
- To reduce the heat in this recipe, halve the peppers and remove the seeds. If you like spicy quesos like me, simply skip this step.
- Roughly chop ½ of a cilantro bunch, including its stems.
- Halve limes and juice into a ¼ measuring cup.
- Using a blender, food processor, or hand blender, add all the ingedients and blend until smooth.
- Taste the crema and determine whether or not it needs additional salt. If you would like additional salt in this recipe, add it gradually and in small increments to not over salt the dip. If you have over salted the dip, add more lime juice to neutralize the salt.
- Pour the poblano cheese dip into a beautiful serving bowl and enjoy with chips or veggies. Happy dipping!
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!
Provided by Erica Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g
POBLANO CHEESE DIP
Thanks to Aimee the food QA at work for this one. She serves this with Tex-Mex chicken and serves it over a bed of battered and flash-fried jalapeno's and onions
Provided by Grimms Restaurant T
Categories Cheese
Time 25m
Yield 1 deep casserole dish
Number Of Ingredients 8
Steps:
- Roast, peel and dice Poblano peppers.
- In a stock pot, combine cream cheese and velvetta on a low heat.
- Stir occasionally until completely melted and smooth.
- Chop green onions and tomatoes.
- Small dice Serrano peppers, remove seeds.
- Thoroughly clean and chop cilantro (removing sprigs from the main stem).
- Combine all veggies together and add lime juice.
- When cheese is melted and smooth, stir in all veggies.
- Simmer until hot throughout.
Nutrition Facts : Calories 2883.5, Fat 224.3, SaturatedFat 140.1, Cholesterol 732.6, Sodium 7813.1, Carbohydrate 120.2, Fiber 25.6, Sugar 54.8, Protein 114.6
5 INGREDIENT ROASTED POBLANO PEPPER DIP
5 Ingredient Roasted Poblano Pepper Dip is a smoky pepper dip perfect for serving up an an appetizer or party dip recipe.
Provided by All She Cooks
Categories Appetizer Appetizers dip
Time 20m
Number Of Ingredients 6
Steps:
- Dice poblanos and saute on their own until a little chard and soft.
- Dice onion and add as well. Cook until soft being sure to stir ocasionally
- Lower heat and add in all other ingredients. Mix until fully incorporated. Enjoy warm or cold!
Nutrition Facts : Calories 126 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 117 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
POBLANO ARTICHOKE DIP
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.
- In a heavy saucepan, melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the poblano rajas (strips) and saute for about 2 minutes. Let cool.
- Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth. Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes.
- Serve with chicharrones or pita chips.
CARAMELIZED-POBLANO-CHILE-AND-ONION DIP
For an even smokier flavor, roast the poblano chiles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.
- Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.
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CHEESE DIP WITH CORN AND ROASTED POBLANOS - RECIPE
From chilipeppermadness.com
Cuisine AmericanTotal Time 35 minsCategory Appetizer, SnackCalories 203 per serving
- Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.
- Remove from the oven and cool slightly. Peel away the skins, then chop the poblano and add them to a large bowl.
- Add the remaining ingredients to the bowl, but reserve a bit of the cheddar and cotija for a final topping. Mix well.
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