Poblano and Corn Queso is the perfect gameday dip. Poblano peppers add a little heat and the corn adds a touch of sweetness.

 
This vegetarian queso can be made in under 20 minutes and it has so much more flavor than regular queso. It is a white queso, not at all like the ones with velveeta cheese. In addition to the poblanos and corn, there’s also green onion and tomato for flavor. The cheesiness comes from pepper jack cheese which also adds a little more heat.
This queso tastes great served with tortilla chips or drizzled over burritos or tacos.
WHAT ARE POBLANO PEPPERS"
Poblano peppers are large, dark green Mexican peppers. They are mild in heat and can be eaten raw or cooked. Roasting them really brings out their flavor.
 
POBLANO AND CORN QUESO RECIPE TIPS:
You will need to char the pobleno pepper. This is easiest to do on a gas cooktop. Use tongs to rotate it over the flame until the skin turns black in spots. Then place it in a ziptop bag for a few minutes. This will steam it and make the skin easy to remove. Alternately, you can roast the poblano in the oven. Place it in a 425 degree oven until the skin is blistered on both sides.
To make the dip spicier, add a diced jalapeno or a few teaspoons of Cholulu hot sauce.
Use a block of Pepper Jack cheese and shred it yourself for a smooth queso with a superior flavor to that made with pre-shredded cheese.
If the queso gets cold, you can reheat it in the microwave.
Leftovers can be stored for 3 to 4...