Dessert

Creamy Queso Blanco with Roasted Poblanos Recipe

ByElena Hart March 12, 2026March 12, 2026

Introduction

Queso Blanco is a creamy, flavorful cheese dip perfect for parties or a cozy night in. Made with melted cheeses and roasted poblanos, this dip brings a mild kick and rich texture that pairs wonderfully with chips or veggies.

A white bowl filled with smooth, creamy cheese soup in a light yellow color, topped with a small pile of dark green roasted peppers and scattered bright green fresh parsley leaves at the center. A woman's hand is dipping a triangular yellow tortilla chip into the soup from the upper right side. The bowl is placed on a white marbled surface with part of a black-and-white striped cloth visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 tablespoon all-purpose flour

1 cup whole milk
1 cup white American cheese

1 cup mozzarella cheese
¾ teaspoon garlic powder (or granulated garlic)

¼ teaspoon onion powder (optional)
½ teaspoon chili powder
½ teaspoon ground cumin

2 poblano peppers (or use a 4 oz can diced green chiles or jarred/canned jalapenos)
2 tablespoons olive oil
Chopped cilantro, green chiles, diced poblanos, or jalapenos (for garnish)

Instructions

Step 1: Preheat the oven to 400°F. Brush the poblano peppers with olive oil and place them on a foil- or parchment-lined baking sheet.
Step 2: Roast the poblanos in the oven until the skin is blackened and blistered, about 16 minutes total, turning them around 8 minutes in.
Step 3: Remove the peppers from the oven, place them in a glass bowl, and cover with plastic wrap. Let them sit for 10 minutes to loosen the skin.

Step 4: Peel off the charred skin using a paper towel, then remove stems and seeds. Finely dice the peppers and set aside.
Step 5: In a medium to large saucepan over medium heat, melt the butter. Whisk in the flour and continue whisking for 1 minute until the mixture bubbles and thickens slightly.
Step 6: Slowly whisk in the milk, stirring frequently, and cook until the sauce thickens and no lumps remain, about 4 to 6 minutes.

Step 7: Reduce heat to low. Gradually stir in mozzarella and white American cheese in small amounts, stirring continuously until fully melted and smooth.
Step 8: Stir in garlic powder, onion powder, chili powder, and cumin. Add half of the diced roasted poblanos (or green chiles/jalapenos).
Step 9: Transfer the queso to a serving dish or small slow cooker. Top with the remaining diced peppers and garnish as desired.

Step 10: Serve warm with chips, crackers, or fresh vegetables.

Tips & Variations

For a spicier dip, use more jalapenos or add a pinch of cayenne pepper.
Substitute whole milk with half-and-half for an even creamier texture.

To save time, use canned green chiles instead of roasting fresh poblanos.
Garnish with fresh cilantro or chopped green onions to add freshness and color.

Storage

Store leftover queso blanco in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat or in the microwave in short intervals, stirring occasionally to maintain smoothness.