1. Roast the Poblano Peppers

The first step in making Poblano Queso is to roast the poblano peppers. This adds a smoky flavor and softens the peppers, making them easier to chop. To roast the peppers, place them directly over an open flame on your stovetop or under the broiler in your oven. Turn the peppers occasionally until the skin is charred and blistered on all sides, which should take about 5-7 minutes.

Once the peppers are charred, transfer them to a bowl and cover it with a clean kitchen towel. Let them sit for about 10 minutes to steam. This will make it easier to peel off the skin. After they’ve steamed, peel the skins off the peppers, remove the stems, and carefully scrape out the seeds. Then, finely chop the peppers and set them aside.

2. Cook the Garlic and Spices

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant. Be sure not to burn the garlic, as it can turn bitter. Add the cumin and chili powder to the garlic and cook for another 30 seconds, stirring frequently. The spices will release their aroma, which adds to the depth of flavor in the dip.

3. Make the Cheese Sauce

Once the garlic and spices are cooked, pour in the heavy cream and bring the mixture to a simmer. Let the cream heat up, stirring occasionally, for about 3-4 minutes. Once it’s hot, lower the heat to medium-low and begin adding the shredded cheese, a little bit at a time, stirring constantly. It’s important to add the cheese gradually to ensure it melts evenly and doesn’t clump together.

As the cheese begins to melt and the sauce becomes smooth, slowly add the milk to reach the desired consistency. If you want your queso dip to be thicker, use less milk; for a thinner consistency, add more milk until it reaches your preference. Continue stirring until the cheese is fully melted and the sauce is smooth.

4. Add the Roasted Poblano Peppers

Now it’s time to stir in the roasted, chopped poblano peppers. Mix them into the cheese sauce until they are evenly distributed. This is where the smoky flavor of the peppers infuses into the queso, making it rich and flavorful. Add salt and pepper to taste, and stir everything together until well combined.

5. Simmer and Adjust Consistency

Let the queso simmer for an additional 3-5 minutes on low heat to thicken and allow the flavors to meld together. If the queso becomes too thick, you can add a little more milk to thin it out. Taste the queso and adjust the seasoning if needed, adding more salt, pepper, or chili powder to your liking.

6. Serve and Garnish

Once the Poblano Queso is ready, remove it from the heat and transfer it to a serving dish. You can garnish it with fresh cilantro or a sprinkle of extra cheese on top for added flavor and texture. Serve the queso hot with tortilla chips, fresh cut veggies, or drizzled over your favorite Mexican dishes.