Poblano Queso Dip for Grilling

Follow our step-by-step guide on how to make Poblano Queso Dip for Grilling.

1. Step 1

   Start by preheating your outdoor grill to a high heat, aiming for around 400°F (200°C).

2. Step 2

   To ensure your peppers don’t stick, give the grill grate a light coating of oil.

3. Step 3

   Next, take your poblano peppers and brush or spray them with a drizzle of olive oil.

4. Step 4

   Place the peppers on the grill, turning them every couple of minutes.

5. Step 5

   You’ll know they’re ready when they’re beautifully charred and softened, which should take about 5 to 8 minutes.

6. Step 6

   Once they’re grilled to perfection, remove the peppers and pop them into a large resealable plastic bag.

7. Step 7

   Let them steam for about 15 minutes; this will make peeling off the charred skins a breeze.

8. Step 8

   After steaming, carefully peel the skins away, discard the seeds, and chop the peppers into bite-sized pieces.

9. Step 9

   Now, let’s move to the creamy goodness! In a saucepan over medium-high heat, melt some butter.

10. Step 10

    Once it’s melted, sprinkle in the flour and stir it for about a minute to create a roux.

11. Step 11

    Then, add in the minced onion and let it cook for another minute until it’s fragrant.

12. Step 12

    Gradually whisk in the milk, stirring constantly until the mixture thickens slightly, which should take about 3 to 5 minutes.

13. Step 13

    Lower the heat to a gentle simmer and stir in the shredded Monterey Jack cheese, cream cheese, salt, smoked paprika, black pepper, red pepper flakes, and a pinch of cayenne pepper.

14. Step 14

    Keep whisking until all the cheeses melt together into a creamy, dreamy dip, which should take around 5 minutes.

15. Step 15

    Finally, fold in those delicious chopped poblano peppers and mix everything well.

16. Step 16

    Serve this warm, cheesy delight with crispy corn chips for dipping, and watch as everyone gathers around to enjoy this irresistible treat!.