Queso Poblano Cheese Dip

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8 people

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  • 1 can Ricos Queso Blanco Cheese Sauce
  • 2 fresh poblano peppers
  • 1/3 cup chopped onion
  • 1 small red sweet pepper
  • ¾ cup half-n-half
  • 1 tbsp butter or margarine
  • 1 bag Ricos Original Nacho Chips


  • Quarter peppers and remove the stems, seeds, and membranes.
  • Place pepper pieces, skin side up on a foil-lined baking sheet.
  • Bake in an oven at 425 ºF for approximately 20-25 minutes or until skins are blistered and dark.
  • Wrap the peppers in foil and let them stand for 15 minutes.
  • Peel skin and finely chop.
  • Cook onion in hot butter or margarine in a medium saucepan until the onion is tender.
  • Heat Ricos Queso Blanco Cheese Sauce over low heat and stir in half-n-half until blended.
  • Stir in roasted peppers and heat through.
  • Serve with Ricos Original Nacho Chips.

Recipe Notes