Yard House Miguel's Queso Dip Recipe
A good queso dip needs the right balance of creaminess, spice, and richness—Yard House's version does it best!The combo of melty cheeses and bold seasonings makes this better than anything from a jar.I always stir in the diced peppers after turning off the heat so they keep a little bite instead of turning mushy.A splash of beer gives this dip a deeper flavor without making it too heavy.If it starts thickening too much while sitting, a little warm milk or broth will smooth it back out in seconds.
Servings: 4
Ingredients
- 1 Poblano Pepper
- 2 tbsp Olive Oil
- 1/2 cup Red Onion chopped
- 2 cloves Garlic minced
- 1 tsp Salt
- 1 tsp Pepper
- 14 1/2 oz Tomatoes canned
- 1/2 cup Milk
- 3 cups Cheddar Cheese shredded
- 1/2 cup Monterey Jack Cheese shredded
- 1 Jalapeño diced
Instructions
- Roast the poblano pepper until blistered.
- Let it cool, then remove the skin and seeds.
- Dice it and set it aside.
- In a medium skillet, heat olive oil over medium heat.
- Add the chopped red onion and minced garlic.
- Cook until the onion is translucent.
- Stir in the diced poblano pepper, jalapeño, and tomatoes.
- Cook for about 5 minutes.
- Reduce the heat and slowly add milk to the mixture, stirring continuously.
- Gradually incorporate both the cheddar and Monterey Jack cheeses.
- Stir until fully melted and smooth.