Queso Poblano

Creamy, spicy, melted white queso topped with strips of roasted Poblano peppers.

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Prep Time 25

Cook Time 10

Total Time 35

Course Appetizer

Cuisine Mexican, Tex-Mex

Servings people

Calories 430 kcal

Equipment

medium skillet
cutting board
kitchen knife
roasting dish
glass dish with lid
whisk or wooden spoon

Ingredients

1 large Poblano pepper - or equivalent smaller ones
1 tbsp olive oil
2 cups white Velveeta cheese - cut into ½ inch cubes
2 tbsp butter
1 tbsp all-purpose flour
2 cups whole milk - preheated in microwave
1 tsp Tex-Mex spice blend

Instructions

Roasting the Poblanos

Pick, wash and dry Poblano peppers.
1 large Poblano pepper
Add peppers to a roasting pan and thoroughly brush them with olive oil.
1 tbsp olive oil
Preheat oven to 425℉. Roast the peppers for 20 minutes, turning once to get an even blistering of the skin. In this image I am roasting garden tomatoes at the same time.
Carefully transfer hot, blistered poblano peppers to a glass dish.
Cover the dish with a tight fitting lid, and let steam for 10 minutes.
Remove the peppers from the dish. Peel the skins off of the peppers, and discard. The steamed, blistered skins should come off easily.
Remove the seeds and stems from the peppers, and lay them out flat on a cutting board.
Slice the peppers into thin strips.
Transfer to a dish, and set aside.

Making the Queso

Cut 2 cups of white Velveeta cheese into ½ inch cubes.
2 cups white Velveeta cheese
Measure two tablespoons of butter.
2 tbsp butter
Measure one Tbsp of all-purpose flour.
1 tbsp all-purpose flour
Melt butter in a medium skillet over medium heat.
While butter is melting, heat 2 cups of milk in the microwave for 2 minutes, or until hot.
2 cups whole milk
Add flour to the melted butter.
Whisk or stir the flour in the butter with a spoon for one full minute to make a light colored roux.
Reduce heat to low. Add 2 cups of hot whole milk to the roux, stirring well to incorporate. It will bubble up at first, but will settle down and thicken.
Add 1 tsp Tex-Mex spice blend, stirring well to incorporate into the sauce.
1 tsp Tex-Mex spice blend
Gradually add the cubes of cheese, stirring constantly while the cheese melts to incorporate smoothly into the sauce.
Serve in a warmed dish, topped with the strips of poblano. Add Pico de Gallo and Totopos Caseros for a terrific appetizer.

Notes

Leftover queso will keep covered in the refrigerator for a few days. To reheat, gently warm in a sauce pan on the stove, or in the microwave. Add ¼ cup milk to thin the sauce if needed.

Nutrition