Cheese is delicious.

Who doesn’t love some yummy queso to go along with chips, right?  Scott and I frequent one restaurant for just that.  Chips and queso.  I know, maybe a little much to drive 30+ minutes for an appetizer, but I promise you the Cafe R+D dip duo with queso is well worth the drive.

The last time we were at Cafe R+D we decided that we should try and figure out how to make the queso so we could eat it whenever we wanted and not have to trek to the restaurant.  So, that is exactly what we did.  We created our own Cafe R+D queso.  And I am not gonna lie it may be better than the original.  Ok, so here is how you make this super delicious and easy dip:


1 block of Tillamook sharp cheddar cheese cubed

1 jalapeno finely chopped

1 poblano pepper (recipe will only use 1/3 of pepper) chopped

2 Tbsp mayo

Splash of milk

First, roast the poblano pepper in a frying pan on your stove.  Place the pepper directly into the hot frying pan, crisping the outside (will kind of look like a roasted marshmallow) and allow to sweat and roast on all sides. Once the pepper is ready peal the skin off an cut off a third of the pepper. Chop the 1/3 of the pepper into small pieces.


Ok, once you have all the ingredients prepped and ready to go, place the cheese, jalapeno, poblano, and mayo into a blender.  Pulse until in creates a chunky mixture and begins to blend all of the ingredients.  Then add the splash of milk and continuing pulsing until the milk in mixed in and all ingredients create a chunky blend.  We added finely chopped red bell peppers at the last minute and that was a tasty addition .  Corn may also be a yummy treat to add (haven’t tried it yet, but it seems like it would be good).

When you are all done it will look like this:


And that’s it! Total time to prep and make is maybe 15 minutes.  So, it is super quick and easy and would be a great thing to take to a tailgate, a bbq, or any sort of pot luck. Hope you enjoy :)

Happy Sunday!