Grilled Poblano Queso Dip

BBQ and Grilling - BBQ and Grilling

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!

Brief

Prep 10 mins

Cook: 15 mins

Additional: 15 mins

Total: 40 mins

Servings: 8

Yield: 2 cups

Grilled Poblano Queso Dip

Ingredients

3 poblano peppers

extra-virgin olive oil

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 tablespoons minced onion

milk

1 ½ cups shredded Monterey Jack cheese

2 ounces cream cheese

softened

½ teaspoon kosher salt

¼ teaspoon smoked paprika

2 grinds fresh cracked black pepper

1 pinch red pepper flakes

1 pinch cayenne pepper

1 (16 ounce) package corn chips (such as Tostitos® Cantina)

BBQ and Grilling

Directions

Step 1

Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Grilled Poblano Queso Dip

Servings Per Recipe:8

Calories: 495.4

% Daily Value *

Protein: 10.6g 21%

Carbohydrates: 39.2g 13%

Dietary Fiber: 3.8g 15%

Sugars: 2.7g

Fat: 34g 52%

Saturated Fat: 9.9g 50%

Cholesterol: 32.9mg 11%

Vitamin A Iu: 519.8IU 10%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.2mg 11%

Vitamin C: 14.7mg 25%

Folate: 21.1mcg 5%

Calcium: 296.3mg 30%

Iron: 1.2mg 7%

Magnesium: 60.8mg 22%

Potassium: 204.1mg 6%

Sodium: 614.7mg 25%

Thiamin: 0.1mg 6%

Calories From Fat: 305.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.