Easy skillet queso blanco with roasted poblanos is a cheesy, delicious queso dip made with real cheese (no velveeta here!) and loaded with spicy flavor. Grab some chips, because it's perfect for game day snacking and sharing with friends. (gluten-free)

The start of football season calls for a delicious dip recipe! This roasted poblano queso has been along time in the making, and I'm excited to say that I've finally perfected it in time for the kickoff of college football. Have plans for game watching parties? Good. Make this queso. No plans for watching with other people? Good. Still make this queso.

What is Queso Blanco?

I feel the need to clear something up for those of you not from Texas. Queso is not simply melted cheese. Nor is it liquid cheese. Yes, "queso" literally means "cheese" in Spanish. But Queso is a Tex-Mex cheese dip that's ooey-gooey, melty and spicy. It's short for 'chile con queso' and typically contains some kind of peppers, maybe tomatoes, onions, and/or spices. '90s kids may know it as a block of Velveeta with a can of Ro-Tel. That is not this recipe. This recipe for queso blanco (or white queso) is so much better.

Why You'll Love This Roasted Poblano Queso Blanco

While there's something to be said about old school American cheese in queso, I can't bring myself to buy it. Not bashing anyone who does, I just can't make myself do it. This queso blanco is made with real Monterey jack cheese, with a little cream cheese for an extra silky texture without the use of ultra-processed cheese. It's loaded with roasted poblano peppers, jalapeños, onions, and garlic, and it's all made in a cast iron skillet. Perfect for sharing with friends for football parties, or any time you're craving the comfort of Tex-Mex cheesy goodness.

What's In This Queso Blanco

Like I mentioned, no Velveeta here! This queso blanco is made with:

Monterey Jack Cheese - for a bit more kick, you can use pepper jack instead. Buy the block, not pre-shredded, for extra smooth queso.
Cream Cheese - this queso gets a rich, creamy texture without processed cheese from cream cheese. I tried many times without the cream cheese, but it just wasn't as good. And it involved a roux. So I stuck with the cream cheese version.
Roasted Poblano Pepper - this recipe uses a whole roasted poblano for an irresistible spicy, smoky flavor. If you really don't want to mess with roasting poblano peppers (or can't find them), you may substitute canned green chiles.
Jalapeño, Onion, Garlic & Cilantro - the ultimate combination that packs a flavorful punch
Butter- for cooking the onion, garlic, and jalapeño. Substitute oil if you'd rather.

How To Make Skillet Queso with Roasted Poblanos

Roast the poblano in the oven at 425°F, turning frequently, until it's charred on all sides. Then remove it from the oven and cover it while it cools so the steam can loosen the skin.
Once cooled, the pepper can be peeled easily by rubbing the skin with your fingers. Remove the stem, discard the seeds, and dice the pepper.
In a cast iron skillet, melt the butter on the stove. Cook the jalapeño, onion and garlic in the butter, stirring frequently, until softened.
Add the cream cheese and milk. Lower the heat and cook, stirring, until smooth and bubbly.
Add the cheese and whisk until smooth. Stir in the poblano, hot sauce, salt, pepper, and cilantro.
Remove from the heat and serve with chips!

Tips For The Best Skillet Queso Blanco

You don't want the milk to scorch or curdle, so make sure the heat is lowered when you add the milk.
If you want more spice, add more jalapeño, poblano, or hot sauce, or use pepper jack cheese instead of Monterey jack.
Use block cheese and grate it yourself for the best texture. Shredded cheese has additives that keep it from caking in the bag, which will clump up in the queso.
If the queso gets cold, just place it back on the stove for a moment and heat it back up, adding a little milk and stirring as necessary.

Can This Queso Be Made Dairy-Free?

NOPE.

How To Store and Reheat Leftovers

Leftover queso can be stored in an airtight container in the refrigerator for 3-4 days. Heat leftovers in a pot on the stove over low heat, whisking and adding milk as necessary to thin it out.

For more delicious game day dips, head to this roundup of healthy, mouthwatering dip recipes!

Did you make this recipe? Please leave a star rating in the comments!

Roasted Poblano Skillet Queso Blanco

closeup of a hand dipping a chip into poblano queso blanco.

Print Recipe

Author: Kaleigh
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 minutes
Yield: about 3 cups 1x
Category: appetizer
Method: stovetop
Cuisine: Tex Mex

Ingredients

Scale

1 poblano pepper
¼ cup diced onion
1 clove garlic, minced
1 small jalapeño pepper
1 tablespoon butter (or oil)
4 oz cream cheese, softened ( I use Neufchatel cheese)
1 ¼ cups milk
8 oz block Monterrey jack or pepper jack cheese, grated
1 teaspoon hot sauce (such as Cholula or Tobasco)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoon cilantro, chopped

Instructions

Heat oven to 425°F. Place poblano pepper on a small sheet pan lined with foil or parchment. Roast in the oven, turning the pepper halfway through until blistered on the outside, about 30 minutes. Remove from the oven and let cool, covered.
Once poblano is cool enough to handle, gently rub the skin to remove it. Discard skin, stem, and seeds. Dice the pepper and set aside.
Dice onion, garlic and jalapeño, discarding seeds and stem.
Melt butter in a cast iron skillet over medium heat. Add onion, garlic and jalapeño and cook, stirring, until soft.
Turn heat to low. Add cream cheese and milk and whisk until smooth. Cook, whisking, until thickened and bubbly.
Stir in grated cheese and whisk until smooth. Stir in hot sauce, salt, pepper, cilantro, and diced poblano. Remove from heat and serve hot.

Notes

You don't want the milk to scorch or curdle, so make sure the heat is lowered when you add the milk.
If you want more spice, add more jalapeño, poblano, or hot sauce, or use pepper jack cheese instead of Monterey jack.
Use block cheese and grate it yourself for the best texture. Shredded cheese has additives that keep it from caking in the bag, which will clump up in the queso.
If the queso gets cold, just place it back on the stove for a moment and heat it back up, adding a little milk and stirring as necessary.

Keywords: skillet queso blanco, roasted poblano queso, poblano skillet queso