Fire Roasted Poblano Queso Dip
Ingredients
-
16
oz
Velveeta Queso Blanco
-
1
unit
poblano pepper
-
1
unit
roma tomato
-
dash
unit
smoked paprika
-
1
bunch
cilantro
Instructions
- Preheat the grill to 350 degrees.
- Place the Velveeta in a grill-safe bowl or cast iron pot.
- Add the pot to the grill along with the poblano and tomato to roast.
- Once the cheese has melted and the poblano is charred, remove the poblano and tomato.
- Slice the roasted vegetables and mix them into the melted cheese.
- Chop the cilantro and add it as a garnish on top of the dip.
- Serve with tortilla chips or pork rinds for a low-carb option.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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