Spicy Queso Diablo

Course: Dips

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 432kcal

Creamy, spicy queso diablo made with roasted peppers, tomatoes, and three cheeses— ready in 20 minutes for your next party or game day spread.

Preheat your oven to 450℉.
Halve and deseed the green bell peppers (or poblano peppers) and Roma tomatoes. Place them, cut side down, on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake for 15 minutes until the skins slightly blacken. Allow them to cool for 5 minutes, then peel and dice them.
In a small saucepan, combine heavy cream, Monterey Jack, Swiss cheese, White American cheese. Heat over low to medium-low heat, stirring occasionally to melt and blend the cheeses. Be vigilant to prevent burning.
Stir in minced garlic, paprika, cayenne, salt, and the roasted veggies. Heat for a few minutes until the ingredients are thoroughly combined and heated through.
Transfer to a serving bowl and serve the warm cheese dip with chips.

Maintain a low to medium-low heat when melting the cheese to prevent scorching.
Stir the cheese mixture regularly to ensure even melting and to prevent it from sticking to the bottom of the pot.
As soon as the cheese is melted and well combined, remove the saucepan from heat to prevent overcooking and preferably transfer to a serving dish.
Store the cheese dip in an airtight container for up to 3 days. When reheating, do it gently over low heat to prevent the cheese from becoming grainy or separating.