Roasted Jalapeno Queso Dip

Preparation 10min Cook Time 20min
Serves 8     adjust servings


  • 2 jalapenos, cut in half vertically, seeds removed and deveined
  • 4-5 Udi's gluten free bagels
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 1/2 tablespoon fresh lemon juice
  • 8 ounces sharp cheddar cheese
  • 8 ounces monterrey jack or gruyere cheese
  • 2 tablespoons cornstarch
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh cilantro


Preheat oven to broil. Place halved jalapenos cut side down on a baking sheet. Broil for 7-8 minutes, until skin is black. Remove from oven and place a plate over the jalapenos to steam them, or in a paper bag, rolled up and closed. After 15 minutes, remove skin and mince the jalapenos. Set aside.

Cut 4-5 bagels into one chunks and toss with 2 tablespoons olive oil. Put on a baking sheet. Add them to oven, and broil for 4-5 minutes to toast. Set aside.

Bring white wine and lemon juice to a low simmer. Toss cheeses in a large bowl with cornstarch. Turn heat down a bit, and in 1/3 cup increments, add cheese stirring to slowly melt it. Do not dump it all in at once or you will end up with a big glob of cheese. And make sure the cheese does boil. We are going for slow and steady melting. 

When cheese has melted and is thickened, add jalapenos, spices, and stir. Then add cilantro. Pour into a bowl, or better yet, a crockpot set on low, and serve with toasted bagel chunks. 

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