Roasted Corn and Pepper Queso Dip |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Great for tailgates and football get-togethers! Ingredients:
6 cups frozen corn kernels, thawed (or fresh from 8-10 ears of corn) |
2 large poblano peppers, halved and seeded |
1 large red bell pepper, halved and seeded |
1 tablespoon butter |
1 1/2 cups chopped yellow onions |
1 bunch green onion, chopped |
1 tablespoon minced garlic |
2 cups heavy whipping cream |
1 teaspoon ground red pepper |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1 lb fontina cheese, grated |
2 (8 ounce) packages cream cheese, softened |
goat cheese, softened |
Directions:
1. Preheat oven to 500 degrees. Line a large, rimmed baking sheet with aluminum foil.
2. Place corn and peppers on prepared pan. Bake 30-35 minutes, or until corn and peppers appear blistered; stir corn occasionally. Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins. Remove skins from peppers, and chop.
3. In a Dutch oven, heat butter over medium heat until butter is melted. Add onion, green onion, and garlic. Cook for 6 minutes, stirring frequently, or until tender. Add cream, corn, peppers, ground red pepper, garlic powder, and salt, stirring to combine. Reduce heat to medium-low.
4. Add cheeses, stirring until cheese is melted. Serve warm with tortilla chips.
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