Green Chili Queso Dip Recipe

Updated March 21, 2019

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The fruitiness and slight heat of roasted poblanos shine against a smooth cheesy base for one crave-worthy dip.

Recipe Details

Active 20 mins

Total 30 mins

Serves 8 to 12 servings

Ingredients

Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed. Place poblanos in the workbowl of food processor fitted with a steel blade and pulse until very finely chopped, stopping to scrape down side of bowl as necessary.
Place cubed cheese in a medium bowl and toss with cornstarch until evenly coated.
Heat oil in a medium saucepan over medium-high heat until shimmering. Stir in garlic, cumin, chipotle chili powder, and cayenne pepper and cook until fragrant, about 30 seconds. Stir in evaporated milk and chopped poblano chilies and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and scallions. Season with salt to taste. Transfer to a bowl and serve immediately.

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	162
% Daily Value*
Total Fat 12g	16%
Saturated Fat 7g	34%
Cholesterol 35mg	12%
Sodium 482mg	21%
Total Carbohydrate 4g	2%
Dietary Fiber 0g	1%
Total Sugars 3g
Protein 9g
Vitamin C 5mg	25%
Calcium 437mg	34%
Iron 0mg	3%
Potassium 133mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.