The first step will be to roast the poblano pepper. If you have a gas stove, turn flame to medium. Place whole pepper on the grate directly above the gas flame. Use a pair of tongs to quarter turn the pepper every 5 minutes, roasting for a total of 20 minutes. If you have an electric oven, turn oven to broil setting. Quarter pepper lengthwise, stem, and de-seed. Place skin sides up on a broiler pan and broil until skins blister and char, about 8 minutes. With either method, keep a close eye on them as they can quickly catch fire and smoke. Let roasted pepper cool, then peel, de-seed, and finely chop.
Melt butter in a medium skillet over medium-low heat. Add onions and continue cooking about 5 to 7 minutes until onions are translucent. Stir in flour, cooking a minute or two until mixture begins to smell nutty (it’ll smell less like raw flour). Slowly stir in milk. Continue stirring while sauce thickens, about 5 minutes. Stir in roasted poblano, garlic, and cumin. Turn heat down to medium-low. Stir a small handful of cheese into the sauce, letting it melt completely before adding the next handful. Continue until all cheese has been added. Stir in sour cream, tomatoes, and cilantro, then season with salt and smoked paprika. Sprinkle some cilantro on top and serve hot with tortilla chips for dipping.
Tip: Pre-shredded cheese contains fillers to keep the shreds from sticking together, which can also cause separation in your queso dip. To avoid separation, use block cheese and shred by hand.
Per serving: 172 calories, 13 grams fat (9 grams saturated fat), 42 milligrams cholesterol, 359 milligrams sodium, 5 grams total carbohydrates, 0.5 gram fiber, 9 grams protein.
