Creamy Queso Blanco with Roasted Poblanos Recipe
This creamy and flavorful Queso Blanco recipe features a smooth blend of white American and mozzarella cheeses combined with roasted poblano peppers and a mix of spices. Perfect as a warm dip or topping, it delivers a mild heat and rich texture that’s ideal for parties, snacks, or adding a cheesy kick to your favorite dishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 4 cups 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Cheese Sauce
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup white American cheese, shredded or chopped
- 1 cup mozzarella cheese, shredded
- ¾ teaspoon garlic powder (or granulated garlic)
- ¼ teaspoon onion powder (optional)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Roasted Poblanos
- 2 poblano peppers
- 2 tablespoons olive oil
Garnish
- Chopped cilantro (optional)
- Chopped green chiles, diced poblanos, or jalapenos (to taste)
Instructions
- Roast Poblanos: Preheat oven to 400°F. Line a baking sheet with foil or parchment paper. Brush poblano peppers with olive oil and place on the prepared sheet. Bake until the skin is blackened and blistered, approximately 16 minutes total, turning halfway through. Remove and place peppers into a covered bowl with plastic wrap to steam for 10 minutes; this loosens the skin.
- Peel and Dice Peppers: After steaming, peel the charred skin off the poblanos using a paper towel. Remove stems and seeds, then finely dice the peppers. Set half aside for the cheese sauce and the rest for garnish.
- Make Roux: In a medium to large saucepan, melt butter over medium heat. Whisk in flour and continue whisking vigorously for one minute until the mixture bubbles and thickens slightly, forming a roux.
- Add Milk: Slowly whisk in the whole milk to the roux. Continue to cook over medium heat, stirring frequently, until the mixture thickens and is smooth, about 4 to 6 minutes. Make sure no lumps remain.
- Melt Cheeses: Reduce heat to low. Gradually add the white American and mozzarella cheeses in small amounts, stirring continuously to ensure the cheeses melt smoothly without clumping.
- Season and Add Peppers: Stir in garlic powder, onion powder, chili powder, and ground cumin. Then fold in half of the diced roasted poblanos or alternate green chiles/jalapenos.
- Serve: Transfer the queso blanco to a serving dish or slow cooker. Top with the remaining diced peppers and chopped cilantro or other garnishes. Keep warm and serve immediately with chips, vegetables, or your favorite dishes.
- Store Leftovers: Refrigerate any leftover queso blanco in an airtight container for up to three days. Reheat gently before serving.
Notes
- You can substitute roasted poblanos with canned diced green chiles or jalapenos for added convenience and heat variations.
- For a smoother queso, grate cheeses finely and add gradually to avoid clumping.
- If you prefer a spicier queso, add more chili powder or diced jalapenos to taste.
- Serve warm; queso tends to thicken as it cools but can be thinned with a little milk upon reheating.
- Use whole milk for best creamy texture; low-fat milk may affect consistency.
Keywords: queso blanco, cheese dip, roasted poblano peppers, Mexican cheese sauce, creamy queso
