This roasted poblano bean dip is by far one of my top favorite dips. Definitely a crowd pleaser!
The Best Roasted Poblano Bean Dip is truly that, the best! I made this dip a few days ago and in less than 25 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. It's 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. If you love queso fundido recipes, this one will quickly become one of your favorites.
The key ingredient in this roasted poblano bean dip is of course, the poblano pepper!
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 jalapeño and the serrano. The jalapeño measures 2,500-8,000 units, while the serrano pepper measures 6,000-23,000 units.
This Mexican pepper is perfect and ideal in many Mexican and Tex Mex dishes.
Do Poblano 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.
Ingredients For the Skillet
1 poblano pepper roasted, skin, stem and seeds removed (found in the produce section beside the jalapeno and serrano peppers
In an oven at 450º F, 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 the stovetop. 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 sweated, rinse under cold water and remove charred skin with fingers. Cut peppers open with a knife and rinse seeds out. Remove stems.
Now your peppers are nice and clean!
Heat oil in a cast-iron skillet over medium heat. Add onion and garlic, and cook for 5 minutes or until onions are translucent. Add one chopped poblano pepper, scallions and cilantro. Stir all together.
Lower heat and add refried beans, and spread out in the skillet. Add the shredded cheese on top of the refried beans.
Place skillet in oven and broil for 10-15 min. Make sure not to burn the cheese.
For The Poblano Sauce
While skillet is in oven, place all the ingredients for the poblano sauce in a blender or chopper and blend together. Add a pinch of salt if you like.
Once the dip is ready and out of the oven, spoon the poblano sauce on top of the dip.
Top with queso fresco, avocado, scallions and cilantro.
Serve with tortilla chips (or warm tortillas or burrito wraps).