Queso Poblano Cheese Dip

  • Prep Time 5 MINS
  • Cook Time 30 MINS
  • Total Time 35 MINS
Serves: 8



  • 15 oz can Ricos Queso Blanco Cheese Sauce
  • 32 oz bag Ricos Original Nacho Chips
  • 2 fresh poblano peppers
  • ⅓ cup onion, chopped
  • 1 small, sweet red pepper
  • ¾ cup half-n-half
  • 1 tbsp butter or margarine


  • 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 °F 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.