The first recipe to ever post on my blog has to be a queso recipe right? I can’t call myself a good Texan food blogger without an incredible queso recipe. My Roasted Chile Queso Blanco has been developed over YEARS of recipe testing. It has some classic elements like Rotel tomatoes and Velveeta but with some homemade additions that take it over the TOP.
This is not your average queso. The extra step of roasting the peppers is EVERYTHING and takes it over the top! I grew up on queso in all forms but this is a mix of all the right things. You will never bother making another recipe for queso again after you taste this!
How to Roast Chile Peppers
Roasting your own peppers is very easy and not as intimidating as it sounds. I use my broiler but you can also use a grill or an open flame on a gas cooktop. Poblano peppers are my favorite because they are slightly spicy, super flavorful and have a natural smokiness to them. Jalapenos add some good, needed heat too! Keep in mind, I doubled the peppers for these pictures.
First, line a baking sheet with foil then add washed and dried whole peppers.
Next, place them in the oven under the broiler. Turn every few minutes until all sides are black and blistered.
Immediately grab the peppers with tongs, place them in a bowl, and cover tightly with plastic wrap. This will allow the peppers to steam so the skin will loosen.
After 10 minutes, remove the peppers and scrap the skin off using the sharp side of a knife. Also, cut off the stems and scrape away the seeds. I recommend wearing gloves too!
Dice the remaining flesh and set aside. It’s easy! If you ever have any questions at all, just ask me.
Finishing the Roasted Chile Queso Blanco
The next step to the Roasted Chile Queso Blanco is to cooking fresh yellow onion, garlic and the chile peppers together until the onions are brown and soft. Also, add some ground cumin. This step is what separates my queso from basic queso and it makes such a huge difference.
Add cubed “Queso Blanco” Velveeta to a slow cooker along with one can of Rotel tomatoes.
Add the cooked onion and pepper mixture to the slow cooker then cook low for 4 hours or high for 2. I like cooking on low better so that the cheese doesn’t burn. This really just needs to slowly heat through.
My family and anyone I serve my Roasted Chile Queso Blanco to, loves and devours it! I know you’ll love it too and can’t wait to hear what you think.
Roasted Chile Queso Blanco
- Slow Cooker
- 1 poblano pepper
- 1 jalapeno pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 32 oz Queso Blanco Velveeta, cubed
- 1 can (10 oz) Rotel tomatoes, undrained
- Place poblano and jalapeno on a foil-lined baking sheet. Place in the oven under the broiler. Turn occasionally until all sides are black and blistered.
- Remove from oven and immediately place the peppers in a bowl and cover tightly with plastic wrap. Let steam for 10 minutes.
- Remove peppers and gently scrape the blistered skin off using the sharp side of a knife. Cut the stems off and scrape away the seeds too. Dice remaining flesh and set aside.
- In a non-stick skillet over medium-high heat, add olive oil, onion and peppers. Sauté until onions are softened and brown. Add garlic and cumin then cook for 1-2 more minutes. Remove skillet from heat.
- To a slow cooker, add Velveeta, Rotel, and chile pepper mixture. Cook on low for 3-4 hours or on high for 1-2 hours. Stir occasionally. Serve with tortilla chips. Store leftovers in a lidded container in the refrigerator for up to 3 days.