Fire-Roasted Pepper Queso Dip

Let's Cook

1. Step 1.

   Prepare the grill for direct grilling over medium-high heat.

2. Step 2.

   Place the 3 Anaheim peppers, 1 red bell pepper, and 1 jalapeño pepper directly over the heat. Rotate the peppers as the skin blackens, about 3–5 minutes per side, until the skin is charred but the flesh is not burned through.

3. Step 3.

   Remove the peppers from the grill and let cool until safe to handle. Run each pepper under cold water to help remove the skin, then peel off the charred skin. Dice the peppers, discarding the stems and seeds. Set aside.

4. Step 4.

   In a medium saucepan over medium heat, add 2 tablespoons butter and 2 tablespoons all-purpose flour. Whisk constantly to make a roux, about 3 minutes. If the mixture bubbles or starts to brown, reduce the heat.

5. Step 5.

   While whisking, slowly pour in 1 cup whole milk and bring to a simmer (do not boil). Stir for 3 minutes, or until the mixture begins to thicken.

6. Step 6.

   Add ½ cup crème fraîche or sour cream and 1 tablespoon Dijon mustard, stirring for 1 minute until combined.

7. Step 7.

   Add the diced roasted peppers, 1 cup shredded cheddar cheese, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper. Stir continuously until the cheese is fully melted and the dip is smooth.

8. Step 8.

   Remove the saucepan from the heat. Transfer the queso dip to a slow cooker or fondue pot to keep warm. Serve immediately.