Description
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!
Ingredients
- 3 poblano peppers
- extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 tablespoons minced onion
- milk
- 1 ½ cups shredded Monterey Jack cheese
- 2 ounces cream cheese, softened
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 2 grinds fresh cracked black pepper
- 1 pinch red pepper flakes
- 1 pinch cayenne pepper
- 1 (16 ounce) package corn chips (such as Tostitos® Cantina)
Instructions
- Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 8