The Best Roasted Poblano Bean Dip
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4.8 from 5 votes

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!!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Dip
Cuisine: Mexican, Vegetarian
Servings: 4
Calories: 359kcal
Author: Mexican Appetizers and More

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
  • 1/4 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
  • 1/2 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