This post may contain affiliate links. Please read our disclosure policy.
Roasted Poblano Beer Queso
I have a hard time walking past a warm bowl of queso without grabbing a chip. This roasted poblano beer queso has softened onion, garlic, and a splash of beer, with Land O Lakes® CoJack and Habanero Jack cheeses for a little heat. The cream cheese brings it all together into a creamy dip that’s just as good with soft pretzels.
This is the kind of appetizer I like making when we have people over to watch football. I can cook the onion while the poblano roasts, then finish the cheese sauce on the stove. Put out chips, pretzels, and some carrots, and everyone can help themselves while I catch up with whoever’s
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 poblano peppers roasted then finely diced
- 1 tablespoon olive oil
- 1 white or yellow onion finely diced
- 2 tablespoons butter
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- ½ cup beer such as a lager or brown ale
- 1 cup whole milk plus more as needed
- 2 ounces cream cheese softened
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 2 cups Land O Lakes® Co Jack cheese shredded
- 1 cup Land O Lakes® Habanero Jack cheese shredded
- Salt to taste
Instructions
- Roast the poblanos. Place the peppers on a broiler-safe baking sheet. Broil for about 4–5 minutes per side, turning as needed until the skin is blistered and charred. Watch closely. Transfer to a bowl, cover, and let steam for 5–10 minutes. Peel off the loosened skin, remove the stem and seeds, and finely chop.
- Cook the onion. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden. Reserve a little onion and poblano for topping.
- Make the base. Reduce the heat to medium-low. Add the butter and let it melt, then stir in the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
- Add the liquids. Slowly whisk in the beer, followed by the milk, until smooth. Bring to a gentle simmer over medium heat and cook for 2–3 minutes, whisking often, until slightly thickened.
- Add cream cheese and seasonings. Reduce the heat to low. Stir in the cream cheese until smooth, then add the chopped poblano, Dijon, Worcestershire sauce, paprika, and black pepper.
- Melt the cheese. Add the Land O Lakes® CoJack and Land O Lakes® Habanero Jack a handful at a time, stirring until each addition melts. Keep the heat low and avoid boiling. Stir in a splash of milk if needed to reach your preferred dipping consistency. Taste before adding salt.
- Serve warm. Top with the reserved onion and poblano, if using. Serve with tortilla chips, pretzels, or crusty bread.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. Great for a crowd and absolutely delicious!
Tips for Making This Recipe
- Melt the cheese slowly. Keep the heat low and add a handful at a time, stirring until melted before adding more. Too much heat can make the queso grainy or oily.
- Adjust the heat to your crowd. For a milder dip, replace some or all of the Habanero Jack with CoJack. The roasted poblano still adds plenty of flavor.
- Don’t let it get too thick. Queso thickens as it cools. Gently warm it over low heat and stir in milk, a tablespoon at a time, until it’s easy to scoop again.
Frequently Asked Questions
What kind of beer works best for queso?
Can I make this queso without beer?
What can I serve with this dip?
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
This is so good and unique – you’ll love it!