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Home » Collections » Sides » Roasted Poblano Cheese Sauce
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Roasted Poblano Cheese Sauce

By Rachael | Updated on May 18, 2020

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This roasted poblano cheese sauce is seriously, ridiculously, and totally amazing. Creamy cheese and flavorful, smokey, roasted poblanos, combine to make the perfect dip, sauce, topping, whatever!

roasted poblano sauce, the best cheese sauce

Roasted Poblano Cheese Sauce

©Eazy Peazy Mealz by EazyPeazyMealz.com

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If I could marry a food, this would be it. Not only is it versatile and easy to make, but the flavor! Yummy. Okay, now that I am done gushing, let’s talk about how you make it! Wait…I will just show you. It is that good.

Poblanos are a mild pepper that give amazing flavor, but lack that heat that turns people off to using these flavor enhancers! So they are great for families, or those who are spice adverse.

So let’s talk about how to roast poblanos! It is so much easier than you might think!

  • You need the peppers: Choose peppers with flat surfaces, avoid deep grooves when roasting as this makes it much harder to get the skin off the pepper.
  • You need a cast iron pan: While you can get away with not having one, and could simply broil your peppers in the oven, a cast iron pan gives you the most control over your heat and best results for roasting these peppers inside your home.

Directions:

  • Heat your cast iron pan until it is smoking slightly
  • Place your peppers in the pan, and let sit until they start to blacken and the skin starts to blister. You want them to just blister, not get too dark black. Basically the goal is to burn the skin, but not the meat of the peppers.
  • Rotate the peppers, and use tongs to help move peppers about to blister all sides and parts.
  • Remove from pan and put in plastic bag for 5 minutes.
  • Remove from bag, cut off top, slice down middle, remove seeds.
  • Turn pepper over and scrape off blistered skin.
  • Chop into pieces and add to sauces, dressings, and dishes as you see fit!

Tips:

  • If your peppers are hot (which sometimes happens in the US, but is rare if the peppers are from Mexico), you can soak the roasted peppers in salt water for 30 minutes to draw out that heat and make them more mild flavored.
  • If you are worried, or if you have sensitive skin, wear gloves when working with any type of pepper.
  • When selecting poblanos, choose ones that are dense, heavy for their size, have firm pods, and a strong, uniform color.

Roasted Poblano, it's so flavorful and smoky Now let’s get to the recipe for the CHEESE sauce!

Roasted Pablano Cheese Sauce

This roasted poblano cheese sauce is seriously, ridiculously, and totally amazing. Creamy cheese and flavorful, smokey, roasted poblanos, combine to make the perfect dip, sauce, topping, whatever!
5 from 1 vote
Print Pin Rate
Course: Dip, Sauce
Cuisine: American
Keyword: cheese sauce, roasted poblano
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 1 pan
Calories: 1072kcal
Author: Rachael

Ingredients

  • 2 Tbs butter
  • 1 tsp minced garlic
  • 1 can evaporated milk 12 ounces
  • 2 1/2 cups mozzarella cheese shredded
  • 1 roasted poblano pepper Or a can of green chillies, 5 ounces

Instructions

  • Melt butter and add garlic on a medium high heat
  • Saute garlic for about a minute
  • Add in evaporated milk and stir, bring to a simmer
  • Turn the heat down to medium, and add in cheese, and stir continuously, letting the cheese melt. Stir until cheese sauce is nice and runny
  • Remove from heat
  • Add in roasted poblanos (or green chillies)

Nutrition

Calories: 1072kcal | Carbohydrates: 12g | Protein: 63g | Fat: 85g | Saturated Fat: 51g | Cholesterol: 282mg | Sodium: 1963mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3045IU | Vitamin C: 96.5mg | Calcium: 1426mg | Iron: 1.6mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Cheese sauce is pretty amazing in and of itself, but you can use it on things like enchiladas, as a dip, for nachos, or even as a pizza sauce! Give this sauce a try, and let me know how you use it!

And if you want more great recipes to try it with, check out the following:

Beef Barbacoa

beef barbacoaChicken Taquitos

creamy jalapeno taquitos

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Related

Related categories:
Sides Tailgatingcheese cheese sauce Mexican sauce peppers queso roasted poblano

Reader Interactions

Comments

  1. taranoland says

    March 6, 2015 at 9:44 am

    That sauce looks amazing, I love working with peppers. Your pictures are gorgeous too!
    Reply
  2. Suzy @ The Mediterranean Dish says

    March 6, 2015 at 9:52 am

    Awesome sauce :-) Great video too!
    Reply
  3. Erica (@Erica's Recipes) says

    March 6, 2015 at 12:46 pm

    I make a similar sauce as a queso for dipping chips. Poblano peppers are one of my favorite things! They are so versatile and SO tasty. Now you've got me craving!
    Reply
  4. April J Harris (@apriljharris) says

    March 6, 2015 at 1:36 pm

    What a gorgeous, flavourful cheese sauce!!
    Reply
  5. Sandra Shaffer says

    March 6, 2015 at 10:56 pm

    I agree! Poblanos are so tasty! This looks like a great sauce that can be used on so much! Nice video too!
    Reply
  6. Sheena @ Hot Eats and Cool Reads says

    March 7, 2015 at 9:56 pm

    What a fabulous sauce! I would add it to any Mexican meal! Delish!
    Reply
  7. james pucos says

    September 6, 2015 at 5:09 pm

    hi rachel awsome post and tasty recipes and food
    Reply
  8. Linda says

    January 2, 2016 at 7:09 am

    How much garlic in the Poblano cheese sauce recipe?
    Reply
  9. Robin Hill says

    April 17, 2017 at 10:40 am

    How much garlic and what size can of evaporated milk?
    Reply
    • Rachael says

      April 19, 2017 at 9:22 am

      1 tsp garlic, 12 ounces evaporated milk! Thanks
      Reply
  10. MARGOT LARUE says

    July 20, 2017 at 11:09 am

    The Cheese Sauce Looks Amazing, but was wondering what kind of Evaporated Milk I could use? Sweetened or unsweetened and which brand is best? I use Eagle Brand in my recipes. Could you let me know please? Thank you!!
    Reply
    • Rachael says

      July 20, 2017 at 6:22 pm

      unsweetened. Evaporated, not sweetened condensed.
      Reply
  11. Nick says

    August 24, 2017 at 12:39 pm

    Does this also work for cheddar cheese?
    Reply
    • Rachael says

      August 25, 2017 at 7:38 am

      Yes Nick, you could definitely use it for cheddar cheese.
      Reply

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