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!!
Servings: 4
Calories: 359kcal
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: 4g | 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