This creamy poblano dip recipe is hands down the best– I combined and tweaked several, including Qdoba’s classic queso recipe, and this one is good enough to sell by the gallon. It’s perfect for a Super Bowl party snack.
2 cups shreddred monterey jack cheese
1 cup shredded cheddar cheese
3 roasted poblano peppers (finely chopped)
3 tomatoes (finely chopped)
1 cup heavy cream (or crema mexicana)
1 teaspoon ground garlic
1 teaspoon chili powder
salt to taste
The first step is to roast the peppers. If you’v never done this before, it takes some work. Cut off the pepper tops and place them all on a cookie sheet in the oven on High Broil. When the top of the peppers becomes blackened and bubbling, but not charred, take the sheet out and flip the peppers. When both sides are blackened, run the peppers under cold water. Then, peel off the blackened skin. The peppers should now be dark green and very soft. Don’t be afraid to peel too much. Remove the seeds. Chop the peppers finely. This makes a medium-spicy queso. Add or subtract a pepper from the recipe depending on the level of heat you want.
Place the chopped peppers in a saucepan, along with the other ingredients. Cover and let simmer, stirring often, for about an hour or maybe even two. Don’t let the queso bubble any more than a bit– boiling will ruin the flavor.
Done? Serve with Tostitos Cantina Chips (sprinkle with lime and salt).
This’ll serve anywhere from 5 to 15 people depending on hunger..