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Poblano and Corn Queso

This queso is way better than the jarred stuff and you can control the heat level. The poblanos give it a smoky kick without being overwhelming.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

~6 servings

  • 1 Tbsp butter
  • 1/3 cup minced onion
  • 2 garlic cloves minced
  • 1 poblano chile charred, peeled, seeded and diced
  • 1 Tbsp all-purpose flour
  • 1 cup whole milk
  • 1/4 cup cooked corn kernels
  • 1 roma tomato seeded and diced
  • 1 1/4 cups shredded Pepper Jack cheese
  • Salt and pepper to taste

Instructions

  • Char poblano over gas flame or broiler, turning every 2 minutes until blackened, about 6-8 minutes.
  • Steam poblano in covered bowl for 10 minutes, then peel, seed, and dice.
  • Melt butter in saucepan, sauté onions for 2 minutes.
  • Add garlic and poblano, cook 2 more minutes.
  • Stir in flour, cook 1 minute.
  • Whisk in milk, bring to simmer.
  • Add corn and tomato, simmer 2-3 minutes until slightly thickened.
  • Remove from heat, stir in cheese until melted.
  • Season with salt and pepper.

Notes

Serve warm with tortilla chips. Queso will thicken as it cools.
Tried this recipe?Leave a comment below & let me know!