• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Salsas and Dips » Dips » The Best Roasted Poblano Bean Dip

    Published: Sep 11, 2017 Modified: Jun 10, 2023 by Catherine Arena 11 Comments

    The Best Roasted Poblano Bean Dip

    Share on Social!

    • Facebook
    Jump to Recipe Print Recipe

    The Best Roasted Poblano Bean Dip is by far one of my top favorite dips. Definitely a crowd pleaser!!  Made with roasted poblano peppers, onions, scallions, garlic, cilantro, refried beans, shredded pepper jack cheese, topped with a poblano sauce and finished with queso fresco, scallions, avocado cubes and more cilantro.  Excellent dip!!

    The Best Roasted Poblano Bean Dip

    The Best Roasted Poblano Bean Dip is truly that, the best!

    I made this dip a few days ago and in less than twenty-five minutes I had one of the best dips ever brought to you by Mexican Appetizers and More.  I cannot stress enough how much you must make this dip.

    If you love queso fundido recipes this one will quickly become one of your favorites.

    The key ingredient in the best roasted poblano bean dip is of course, the poblano pepper!

    Poblano Peppers

    When we talk about poblano peppers, you may wonder about a few things.

    • Are poblano peppers hot?
    • Do poblano peppers have to be roasted to eat?
    • Does a poblano pepper have to be peeled?
    • How long do you bake poblano peppers?

    Are poblano peppers hot?

    A poblano pepper is a very mild chile pepper ranging between 1,000-2000 on the SHU (Scoville Heat Unit) which is a measurement system used to determine the heat in peppers.  To give you an idea how mild the poblano pepper truly is, let’s compare it to two other famous mexican peppers, the jalapeno and serrano peppers.  The jalapeno measures 2,500-8,000 units and the serrano pepper measures 6,000-23,000 units.

    This mexican pepper is perfect and ideal in many Mexican and Tex Mex dishes.

    The Best Roasted Poblano Bean Dip is made with roasted poblano peppers, onions, scallions, garlic, cilantro, refried beans, shredded pepper jack cheese, topped with a poblano sauce and finished with queso fresco, scallions, avocado cubes and more cilantro. All cooked and served in a cast iron skillet. Excellent dip!!

    Do poblanos peppers have to be roasted to eat?

    Poblano peppers taste best when roasted because it enhances their smoky flavor while softening the pepper. There are several ways to roast this fantastic pepper.  Directly over an open flame, in a broiler, in the oven, on a grill or a cast iron grill.

    Does a poblano pepper have to be peeled?

    Yes, when roasting poblano peppers they must be peeled to remove the tough outer skin which also makes them easier to digest.

    How long do you bake poblano peppers?

    Times may vary when roasting but normally anywhere between 10-20 minutes.

    Some recipes I’ve made here for Mexican Appetizers and More using this fabulous “poblano pepper” are:

    The Best Roasted Poblano Bean Dip is made with roasted poblano peppers, onions, scallions, garlic, cilantro, refried beans, shredded pepper jack cheese, topped with a poblano sauce and finished with queso fresco, scallions, avocado cubes and more cilantro. All cooked and served in a cast iron skillet. Excellent dip!!

    Cheesy Chicken Poblano Panecillos

    Tacos Rajas Poblanas

    and

    Salsa Picante

    Recipe follows and a few more photos ↓

    📖 Recipe

    The Best Roasted Poblano Bean Dip cooked and served in a cast iron skillet.

    The Best Roasted Poblano Bean Dip

    The Best Poblano Bean Dip is by far one of my top favorite dips. Definitely a crowd pleaser!!  Made with roasted poblano peppers, onions, scallions, garlic, cilantro, refried beans, shredded pepper jack cheese, topped with a poblano sauce and finished with queso fresco, scallions, avocado cubes and more cilantro.  Excellent dip!!
    4.75 from 8 votes
    Print Pin Rate
    Course: Appetizer, Dip
    Cuisine: Mexican, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 359kcal
    Author: Catherine Arena

    Ingredients

    • tortilla chips for serving

    INGREDIENTS FOR SKILLET

    • 1 poblano pepper roasted, skin, stem and seeds removed (found in the produce section beside the jalapeno and serrano peppers
    • 2 garlic cloves finely chopped
    • 2 scallions chopped
    • 1 small onion chopped
    • 1 Can 16 ounces refried beans
    • 1 8 oz package pepper jack cheese shred with a grater, could use already shredded pepper jack but I prefer freshly grated
    • ¼ cup fresh cilantro chopped
    • 2 Tablespoons olive oil

    POBLANO SAUCE

    • 1 poblano pepper roasted, skin, stem and seeds removed (found in the produce section beside the jalapeno and serrano peppers
    • 1 garlic clove peeled
    • ½ of a lime juiced
    • 1 tablespoon olive oil
    • salt to taste
    • 2-4 Tablespoons of water if necessary, if sauce is to thick

    FOR TOPPING (OPTIONAL)

    • queso fresco crumbled
    • cubed avocado
    • chopped scallions
    • chopped cilantro

    Instructions

    Roast Peppers First

    • In an oven at 450 degrees broil poblano peppers for 15 minutes. Turn over after 7 minutes to roast on the other side.
      Note: You can also roast peppers holding over an open flame on stove top.  Hold one pepper at a time, with a pair of tongs and turn over on all sides to roast.
    • Once roasted and charred on all sides, place peppers in a plastic bin and cover to sweat peppers for about 5-10 minutes.
    • After peppers have sweat, rinse under cold water and remove charred skin with fingers. Cut peppers open with a knife and rinse seeds out. Remove stems.Now peppers are nice and clean!

    Skillet

    • Heat oil in a cast iron skillet over medium heat. Add onion, garlic. Cook for 5 min or until onions are translucent. Add one chopped poblano pepper, scallions and cilantro. Stir all together. Lower heat.
    • Add refried beans and spread out in skillet. Add shredded cheese on top of refried beans.
    • Place skillet in oven and broil for 10-15 min. Make sure not to burn cheese.

    For Poblano Sauce

    • While skillet is in oven, place all ingredients for poblano sauce in a blender or chopper and blend together. Add a pinch of salt if you like.
    • Once dip is ready and out of oven, spoon poblano sauce on top of dip.
    • Top with queso fresco, avocado, scallions and cilantro.
    • Serve with tortilla chips (or warm tortillas or burrito wraps).Enjoy!

    Nutrition

    Serving: 4 | Calories: 359kcal | Carbohydrates: 7g | Protein: 16g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 348mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 52mg | Calcium: 495mg | Iron: 0.8mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    After roasting poblano peppers cover them to sweat.

    Poblano peppers after they have been roasted for the Best Roasted Poblano Bean Dip.

    After peppers have sweat, rinse under cold water and remove charred skin with fingers. Cut peppers open with a knife and rinse seeds out. Remove stems.

    Note: Poblano pepper on the right is fully cleaned.

    Skinned peeled off two roasted poblano peppers for The Best Roasted Poblano Bean Dip

    Other ingredients for the best roasted poblano bean dip.

    Ingredients needed to make The Best Roasted Poblano Bean Dip

    Can serve with warmed flour or corn tortillas or simply tortilla chips.

    Displaying flour, corn tortillas and tortilla chips for The Best Roasted Poblano Bean Dip.

    Add onion, garlic, poblano pepper and scallions to a skillet.

    Cooking the onions, scallions, garlic, and chopped poblano pepper in a cast iron skillet for The Best Roasted Poblano Bean Dip.

    Then refried beans and cilantro, mix all together.

    Refried beans have been added to the cast iron skillet with onions, scallions, garlic and poblano pepper for The Best Roasted Poblano Bean Dip.

    Top with cheese. (sorry no picture here) Bake.

    To make Poblano Sauce:

    Put all ingredients in a chopper or blender.

    Making the poblano sauce in a chopper for topping to The Best Roasted Poblano Bean Dip.
    Poblano sauce is ready for The Best Roasted Poblano Bean Dip

    You will sprinkle poblano sauce on top of dip with a spoon after it has baked.

    Optional: Top the best roasted poblano bean dip with cubed avocado, scallions, queso fresco and more cilantro for more deliciosness!

    When will you be making this fabulous dip?

    More Dips

    • Dip de Pollo
    • Guava BBQ Sauce (Salsa de Guayaba) in a mason jar with whole heads of garlic beside and lime wedges.
      Guava BBQ Sauce
    • Jalapeño Salsa served in a glass bowl and topped with sliced jalapeños.
      Super Easy Jalapeño Salsa
    • Vegan Avocado Dip with black beans, corn, scallions and homemade tortilla chips served in a large bowl.
      Vegan Avocado Dip

    Subscribe

     
     

    Reader Interactions

    Comments

    1. M says

      January 02, 2023 at 4:21 pm

      Delicious! Would for sure make again. I mashed some black beans to add since we didn’t have refried or time to make them

      Reply
    2. Noelle says

      March 27, 2019 at 2:24 pm

      This really is the best! I loved every flavor in this dip and will definitely be making again.

      Reply
      • Cathy says

        March 29, 2019 at 7:02 am

        Thank you Noelle! This is one of the best dips ever I must humbly say!

        Reply
    3. Chantal says

      March 27, 2019 at 2:05 pm

      Looks delicious! I’d have to double up a batch of refried beans (they always go super fast) so I can have some left over to give this dish a try.

      Reply
      • Cathy says

        March 29, 2019 at 7:03 am

        You definitely will need it Chantal!

        Reply
    4. Marlynn | Urban Bliss Life says

      March 27, 2019 at 1:42 pm

      This recipe looks delicious but I especially am thankful for your info and tips about the peppers. So helpful!

      Reply
      • Cathy says

        March 29, 2019 at 7:04 am

        Perfect! So glad it was helpful and I promise you will love this dip! SOO GOOD!

        Reply
    5. Dannii says

      March 27, 2019 at 1:23 pm

      We are always looking for new dips to serve up at parties and this looks like a great option. So much flavour in it!

      Reply
      • Cathy says

        March 29, 2019 at 7:05 am

        Thanks Danni! You and your guests will love it! Promise! 🙂

        Reply
    6. Beth Ryan says

      May 28, 2018 at 5:52 pm

      This was the BEST!! I made it for the first of many times this past Memorial Day weekend. We were camping with a large group of friends and it was a hit with everyone. I roasted the peppers over the campfire…yummy. My only suggestion would be to at least double the sause, maybe even a bit more😉
      I’ve been asked by several people for the recipe!! It was even suggested to to put it in a tortilla with some meat, oh yes!
      I wanted something different to share and all I did was Google poblano pepper dip and up this popped, thank you, thank you!!

      Reply
      • Cathy says

        May 29, 2018 at 6:29 am

        THANK YOU BETH! I love this dip so much too!! SO happy you and your friends really enjoyed it! And roasting the peppers on the campfire how perfect! YUM! Yes, I agree I need to double up on the sauce because it is truly soo good! And putting it on a tortilla with some meat?! 😋 I think you just gave me one of my next appetizers! I will dedicate that post to you! 😉 😊 Thanks again Beth!

        Also Beth, if you like mushrooms and garlic you may like this dip, Garlic and Mushroom Queso Fundido Dip, it’s not a poblano level dip, 😊 but it’s another one of my favorites. Let me know if you make it!

        Reply
    4.75 from 8 votes (4 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.