Roasted Poblano Queso Recipe

queso bowl

This is my go-to favorite queso recipe I make all the time now.

Danielle con queso has returned! This time, with my best. queso. everrrrr.

I’ve eaten a lot of queso. A LOT of queso.

Chili con queso, queso fundido, queso flameado… If it has queso in the item title, I’ve ordered that item when I see it on a menu.
(And my fave restaurant queso is Chuy’s!)

I also have a deep love for the queso of my childhood: the good ol’ Velveeta + Rotel.

Trying to combine my two favorite queso styles, I’ve made this queso twice in the last month and it might be my new fave go-to at-home queso recipe.

Tag me if you try it for yourself! @mixolowitch on insta.

Let me know in the comments, which restaurant has your fave queso?

You can totally mix up whatever cheese you want to use here. Land o’ Lakes White American, Kraft deluxe american cheese, and you can add shredded Vermont white cheddar in addition to the American cheese we need for the melting consistency.


  • 3 poblano peppers
  • 3 jalapeño peppers
  • 1 sweet or yellow onion
  • 1 lb American cheese (Land o’ Lakes white American or Kraft deluxe slices work well too)
  • 1 can of Rotel (whichever variety you want, I like the one with lime + cilantro)
  • 1/2 bunch of cilantro
  • ~1/2 cup milk
  • salt + pepper to taste


  1. Set your oven to broil on HI. Roast 3 poblanos + 3 jalapeños for 9 minutes total, turning once at 5 mins. Remove, cool, peel off skin, and de-seed before dicing up all peppers.
  2. Dice 1 sweet or yellow onion and start sauteeing in large saucepan over medium-high heat in salted butter. Once onions just begin to brown, add in diced peppers and sautè until they just begin to brown too.
  3. Turn the heat down to medium-low and add 1 pound of American cheese slices.
  4. Wash + finely chop a bunch of cilantro and add about half of it to the queso pot.
  5. Add milk a splash at a time + stir until it’s the consistency you want, then finally salt + pepper to taste.
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