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Roasted Jalapeño Queso Dip {homemade recipe}

Roasted Jalapeno Queso Dip

Homemade queso dip made with Monterey jack cheese and roasted jalapeños!
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Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Author: Amanda Paa



  • 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 in figure 8 motion -- super important! (or like you are making an s)  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 NOT 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.