Grilled Poblano Queso Dip

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!

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.

Per Serving: 495 calories; protein 10.6g; carbohydrates 39.2g; fat 34g; cholesterol 32.9mg; sodium 614.7mg.

Tasty and not difficult to make , these appetizers work for any meeting or occasion . When throwing a Friendly gathering , large or few people , you should don’t forget the appetizers . We’ve collect with others of our best appetizer recipes that are sure to impress your guests. From lips to spreads and everything in between, you’re must to find the perfect appetizer for any occasion .

For your great party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your go-to .