castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Roasted Poblano Elote Queso

Roasted Poblano Elote Queso

Spicy creamy queso dip with roasted poblanos and aged havarti, topped with charred corn chili lime seasoning, and cotija cheese.

Read more
Where to buy Copy link

ingredients

  • 2 cloves garlic, minced
  • 2 tbsp salted butter
  • 1 poblano pepper, roasted and diced
  • 2 tbsp all purpose flour
  • 2 cups whole milk
  • ½ cups Castello® Aged havarti, shredded
  • 1 cup good mexican melting cheese, like Oaxaca
  • salt and pepper to taste
  • 1 cup yellow corn, charred
  • 2 tsp chillies lime seasoning
  • Cotija cheese and fresh cilantro for topping
  • tortilla chips
  • lime zest, unsprayed

preparation

In a large skillet, melt the butter, then add the poblano, garlic, salt and pepper.Cook for 1 minute, until garlic becomes fragrant.

Stir in the flour and cook for 1 minute to cook out the flour taste.

While whisking, slowly pour in the milk. Continue to whisk until it's smooth.

Turn the heat to low and add the cheeses, 1/4 C at a time, waiting until it's fully melted before adding more cheese. Once all of the cheese is melted, top with charred corn, chili lime seasoning, cotija cheese, and fresh chopped cilantro.

Serve with tortilla chips. For extra points, heat up the tortilla chips in your oven or air fryer and toss with fresh lime juice and zest.

products used