Smoked Queso (With No Smoker) Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
8 Servings
Ingredients
  • 1 poblano pepper
  • 1 cup milk
  • 1 Lapsang Souchong teabag
  • 1 tablespoon corn starch
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 can fire-roasted diced tomatoes, drained
  • ½ diced chipotle pepper (from a can)
  • 1 tablespoon diced green chiles
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • 4 ounces cream cheese
  • 16 ounces smoked cheese, cubed
  • 1 tablespoon chopped cilantro
  • Sliced jalapeño for garnish
Directions
  1. Preheat the oven to broil.
  2. Place the poblano on the grate and cook it for 10 minutes, rotating it as the sides char.
  3. Warm the milk in a small saucepan or in a microwave.
  4. Add the tea bag and steep for 5 minutes, then discard the tea bag.
  5. Mix the cornstarch and 1 tablespoon of water together, and add the slurry to the milk.
  6. When the poblano is done and cooled, peel it and discard the skin.
  7. Dice the poblano.
  8. Add the butter to a cast iron skillet and bring the heat to medium.
  9. Add the onion and garlic and cook for 10 minutes, stirring frequently.
  10. Add the poblano, tomatoes, chipotle pepper, green chiles, cumin, chili powder, salt, and smoked paprika, and cook for 5 minutes on low.
  11. Lower the heat to medium-low and pour in the smoked milk and scoop in the cream cheese. Cook for 5 minutes until smooth.
  12. Add the cubed smoked cheese to the queso and stir until it is smooth and creamy, about 20 minutes.
  13. Garnish the queso with cilantro and jalapeños before serving.