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Roasted Chile Pepper Queso Blanco

Roasted Chile Queso Blanco

Charlotte Hancey
Roasted poblanos and jalapenos along with sauteed onions, garlic and cumin are what takes this queso from basic to incredible.
5 from 2 votes
Prep Time 30 minutes
Slow Cook 3 hours
Total Time 3 hours 30 minutes
Course Appetizer, Dip
Servings 12


  • 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.
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