This creamy and flavorful dip is the perfect blend of gooey cheese, spicy peppers, and savory seasonings.
Whether you’re serving it with tortilla chips, veggies, or even drizzling it over nachos, this queso is sure to be a crowd-pleaser.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic, jalapeño pepper, and poblano pepper, and cook for an additional 2 minutes, until fragrant.
Stir in the diced tomatoes with green chilies, ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 2-3 minutes, allowing the flavors to meld together.
Sprinkle the flour over the vegetable mixture and stir until well combined. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually pour in the milk, stirring constantly to prevent lumps from forming. Cook the mixture for 5-7 minutes, or until it begins to thicken.
Reduce the heat to low and add the shredded smoked cheddar cheese to the skillet. Stir until the cheese is melted and the queso is smooth and creamy. Season with salt and pepper to taste.