Awhile back, I posted a recipe for a copycat Qdoba Queso. It was delicious and though it was a little on the grainy side, a pretty close approximation. This dip, however, blows that one out of the water.
This one is a bit milder but so silky smooth. And there’s bacon. Bacon makes everything better.
*This queso is delicious as it, but for a spicier dip, leave some seeds and ribs on the jalapeno or add a dash of cayenne!
White Queso Dip
Adapted from Two Peas & Their Pod
1 medium poblano pepper
1 tbsp olive oil
¼ cup white onion, diced
1 medium jalapeno, diced (seeds and ribs removed)
10 oz white American cheese, shredded
6 oz pepper jack cheese, shredded
1 cup whole milk
1/3 cup cilantro, chopped
1 roma tomato, diced (seeds removed)
¼ cup real bacon pieces
Place the poblano pepper on a baking sheet under the broiler in the oven. Cook until the pepper is blackened on all sides. Remove from the oven and tent lightly with foil for 30 minutes. Then, peel the blackened skin off the pepper and remove the stem and seeds. Discard the seeds, skin, and stem. Dice the remaining flesh of the pepper.
Heat the oil in a medium saucepan over medium-high heat. Cook the onion and jalapeno pepper. Cook until softened and reduce heat to medium-low. Stir in the poblano pepper and tomatoes and cook for an additional 1-2 minutes.
Add in the cheeses and milk. Stir until completely melted, adding additional milk if necessary. Stir in the cilantro and serve with chips immediately.