Roasted Poblano Chile con Queso |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Stir in two puréed chipotle peppers in adobo sauce for added heat and a smoky flavor. Ingredients:
3 fresh poblano peppers |
2 fresh red anaheim peppers |
1 large onion, minced |
2 garlic cloves, minced |
2 tablespoons olive oil |
2 cups (8 ounces) shredded monterey jack cheese |
1 (8-ounce) loaf pasteurized prepared cheese product, cubed |
1/2 cup half-and-half |
tortilla chips |
garnish: chopped red anaheim peppers |
Directions:
1. Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes or until peppers look blistered, turning often.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers into thin strips.
3. Sauté onion and garlic in hot oil in a large skillet over medium-high heat. Add pepper strips, and cook 2 minutes or until tender; reduce heat to low. Add cheeses and half-and-half, stirring until cheese is melted. Serve warm with tortilla chips. Garnish, if desired.
4. Note: For testing purposes only, we used Velveeta for cheese product.
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