This roasted poblano queso is the perfect cheesy appetizer! Deliciously simple to make and great served with corn chips, poured over nachos, or used as a dip for your tacos.
Are you looking for the perfect cheesy dip?
Maybe you’re craving queso just like you get at your local Mexican restaurant?
Well, I have you covered with this homemade roasted poblano queso!
This dip is creamy, dreamy, and ready in just 30 minutes!
I like to scoop up all that yummy cheese with corn chips but this queso Blanco is also great poured over nachos, used as a dipping sauce for tacos, or smothered over burritos.
You’ll love how easy it is to make restaurant-style queso right at home!
Ingredients for roasted poblano queso
- Poblano peppers – These peppers can be found in most grocery stores in the pepper section of the produce aisle. You can use canned diced green chilis in its place if you can’t find them fresh. While not exactly the same they will work in a pinch.
- All-purpose flour – This helps thicken the queso and keep it together so it does not break.
- Whole milk – This is added to the queso to make the sauce and keep it creamy.
- Mozzarella cheese – This is part of the cheese we add to the queso to give it body and added texture.
- White American cheese – This is the classic queso cheese! It melts beautifully without breaking and gives you that classic restaurant queso taste and texture.
- Spices – I used a mix of garlic, chili, and cumin to add Tex-Mex flavor to this queso. You could also use taco seasoning if you have that on hand.
- Tortilla chips – The perfect chip for dipping into the queso!
The best cheese for queso
To get the classic restaurant-style queso you’ll want to be sure to use the white American cheese.
American cheese melts beautifully and keeps the queso super creamy. Don’t skip out on using it!
I also added in some mozzarella cheese to extra body and thickness. However, you don’t have to use mozzarella if you do not have that on hand.
Other great options are muenster, pepper Jack, or Monterey Jack.
Recipe variations and substitutions
Looking to add more or different flavors to this queso recipe?
- Want to add some heat? Try adding some chopped fresh or pickled jalapeno to the poblano mixture.
- Don’t have whole milk on hand? You can use canned condensed milk, half and half, or even lower fat milk but note that using lower fat milk can result in less creamy queso.
- Craving protein? Why not mix in some cooked and drained seasoned hamburger or chorizo. Both will give you a big burst of flavor.
- Need protein but meat-free? Stir in some black or pinto beans!
- Love toppings? Why not add in some chopped cilantro, tomatoes, scallions, or even top with pico de Gallo.
- Want some more spice? If you’re not a fan of the spices we have added you can leave them out and add in some of your favorites! A few great options are cayenne pepper, Taco seasoning, smoked paprika, or chipotle chili powder.
Keeping white queso warm
Since this roasted poblano queso is mostly cheese it will harden as it sits. That is why you want to make sure to serve this queso as soon as it’s ready!
However, if you’re looking to serve this at a party or get-together you might need a few warming options.
My favorite way to keep queso blanco warm is by putting it in the slow cooker! You’ll want to make sure to keep the slow cooker set to the warm setting and the queso should stay warm for the length of the party.
Storage and leftovers
You’ll want to store the leftover queso in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of milk and microwave until creamy and warm.
More dip recipes
- Love onions? Try my French Onion Dip.
- Craving a delicious party dip? Try my Warm Loaded Baked Potato Dip.
- Need something fun and easy? Try my Creamy Bacon Jalapeno Corn Dip.
- Want an easy dip fit for a BBQ? Try my Baked Spinach Bacon Dip.
- 2 poblano peppers
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup mozzarella cheese
- 1 cup white American cheese
- 3/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 bag tortilla chips
- Preheat the oven to 400 degrees F.
- Brush the poblano peppers with olive oil and place them on a baking sheet.
- Bake until the skin becomes black and blistered, about 10 minutes per side.
- Remove from the heat and let cool completely.
- Remove the stem and seeds and dice the peppers.
- In a large saucepan set over medium heat, add the butter and allow it to melt.
- Add the flour and whisk to combine.
- The mixture will thicken and start to bubble. Allow it to cook for one minute.
- Add the milk and whisk until no lumps remain.
- 4Allow the mixture to thicken, stirring often, until it can coat the back of a spoon-- about 3 minutes.
- Reduce the heat to low and add in the mozzarella and white cheddar cheese in small amounts until fully melted. Be sure to continuously stir at this step so the cheese melts smoothly.
- Stir in the garlic, onion, chili, and cumin powders.
- Transfer to a serving dish and top with the chopped roasted poblano peppers. Enjoy while warm.
- Store any leftover queso in an airtight container in the fridge for up to three days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 677Total Fat: 45gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 88mgSodium: 1176mgCarbohydrates: 48gFiber: 4gSugar: 8gProtein: 22g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.