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    Home > Blog > Appetizers > Roasted Poblano Queso Fundido

    Roasted Poblano Queso Fundido

    by Teri Lyn Fisher · Published: Jan 30, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    A bowl of roasted poblano queso fondido on a plate of tortilla chips.

    Hey guys, today we have a recipe for you for game day. Roasted Poblano Queso Fundido. Queso is delicious and amazing, and everyone loves a good cheese dip. The roasted poblanos in this dip is our favorite part. We have quite a bit of recipes with poblano in them if you love them too! This is the perfect dish to go along side so many other common game day foods. Hope you enjoy guys!
    ♥ Teri

    A pan of roasted poblano queso fondido ingredients before adding the cheese.

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    Click here for more Appetizer and Snack Recipes!
    A close up on tortilla chips with some dipped in the queso on a kitchen counter.

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    A bowl of roasted poblano queso fondido on a plate of tortilla chips.

    Roasted Poblano Queso Fundido

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 40 minutes mins
    Servings: 8

      INGREDIENTS  

    • 1 ½ tablespoons unsalted butter
    • 1 garlic clove, minced
    • 1 teaspoon minced Mexican oregano or 2 teaspoon dried Mexican oregano
    • 1 roasted poblano, diced
    • corn kernels from 1 ear of corn (about 2/3 cup)
    • 4 ounces beer (of choice)
    • 8 ounces shredded pepper-jack cheese Mozzerella and fonitna work too
    • juice ½ lime
    • salt and pepper to taste
    • cilantro, optional

      INSTRUCTIONS  

    • Place a small pot over medium-high heat and melt butter.
    • Add garlic, oregano, poblano, and corn and sauté for 3 to 4 minutes.
    • Stir in beer and turn heat down to simmer. Simmer mixture until most of the liquid has evaporated.
    • Toss the shredded cheese with the lime juice and set aside.
    • Lower the stovetop heat to low and begin adding the cheese, 2 ounces at a time (stirring constantly with a wooden spoon).
    • Once all the cheese has been added, continue to stir until the mixture is smooth. Lightly season with salt and pepper.
    • Transfer to a serving dish and top with chopped cilantro, if using.
    • Serve immediately with fresh tortilla chips.
    Serving: 1serving Calories: 149kcal Carbohydrates: 5g Protein: 8g Fat: 11g Saturated Fat: 7g Cholesterol: 31mg Sodium: 154mg Potassium: 80mg Fiber: 1g Sugar: 1g Vitamin A: 377IU Vitamin C: 13mg Calcium: 217mg Iron: 1mg
    CUISINE: Mexican
    KEYWORD: queso
    COURSE: Appetizer, Snack

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    January 30, 2015 / 18 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Vietnamese-Style Pork and Shrimp Egg Rolls
    Next Post: Garlic and Anchovy Roasted Lamb Chops Next Post >

    Reader Interactions

    January 30, 2015 / 18 Comments

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Kate

      February 13, 2015 at 7:12 am

      Oh yes! Would it be appropriate to bathe in this? If so, sign me up!

      Reply
    2. Kristin

      January 31, 2015 at 10:02 am

      what kind of beer did you use? And any suggestions for adding a bit of a kick?

      Reply
      • Jenny Park

        February 01, 2015 at 9:28 pm

        I used a light pilsner, but you can use a nice wheat ale as well (anything really). I would recommend some diced jalapeños or a punch of cayenne for a kick!

        Reply
    3. Jahaila @ Girl Nesting

      January 31, 2015 at 6:32 am

      THIS LOOKS YUMMY!!!!! Omygosh, my mouth is literally watering. I’m telling my husband right now we need to go to the grocery store, just showed him the pick and he agrees lol.

      xo,
      Thank you!
      Jahaila @ http://www.girlnesting.com

      Reply
    4. bev @ bevcooks

      January 31, 2015 at 5:39 am

      Oh my gosh oh my gosh oh my gosh. I’m so making this tomorrowowowowowowow.

      Reply
    5. Teena

      January 30, 2015 at 4:41 pm

      Wow, so happy to find another use for poblano peppers!! Shall make it on Sunday Thankssssss…

      Reply
      • Teena

        February 02, 2015 at 4:39 am

        Just wanted you know the dip was a huge success. I used the chicken broth instead and minus the corn. Very yummy and it worked great in mini crockpot keeping the dip hot! Will be making it again and again! Thanks…

        Reply
    6. Sharon Metcalf

      January 30, 2015 at 3:55 pm

      Poblanos can be mild or spicy. I don’t know if it depends on the time of the year or what. Need to check before you add to recipe.

      Reply
    7. Stefanie @ Sarcastic Cooking

      January 30, 2015 at 12:11 pm

      Love me some poblanos!

      Reply
    8. Nicolette

      January 30, 2015 at 12:06 pm

      Could you not add beer? Anything you can sub for that?

      Reply
      • Jenny Park

        January 30, 2015 at 12:11 pm

        You can totally replace it with stock

        Reply
    9. Millie | Add A Little

      January 30, 2015 at 11:06 am

      This would be the perfect thing to make for game day – who wouldn’t love it!

      Reply
    10. Rebecca @ Bring Back Delicious

      January 30, 2015 at 10:35 am

      Fire roasted hot peppers really do wonders, don’t they? How’s the heat level of this dish on a scale of mild to “it hurts so good”?

      Reply
      • Jenny Park

        January 30, 2015 at 10:55 am

        I can handle A LOT of heat so this is VERY mild for me (poblanos are generally pretty mild) although I know some people who aren’t into spicy foods who have said this is a mild to good heat level for them. Hope this helps!

        Reply
    11. Michelle

      January 30, 2015 at 9:32 am

      Looks great! Can you make this in a small crockpot?

      Reply
      • Jenny Park

        January 30, 2015 at 9:47 am

        Hm, I’m not completely sure. I’m sure you could, but I do think it’s important to allow the liquid to reduce quite a bit before adding the cheese

        Reply
    12. Sarah

      January 30, 2015 at 9:12 am

      This looks amazing! What is the bowl holding the dip?

      Reply

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