Roasted Poblano Chile con Queso
(from Lucianolinda’s recipe box)
Stir in two pureed chipotle peppers in adobo sauce for added heat and s smoky flavor.
Source: woman's Day mag.
Categories: soup- chowder-stew- chili
Ingredients
- 3 fresh poblano peppers
- 2 fresh red Anaheim peppers
- 1 large onion, minced
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 2 cups (8oz.) shredded Monterey Jack cheese
- 1 (8oz.) loaf pasteurized prepared cheese product, cubed
- 1/2 cup half-and-half
- Tortilla chips
- Garnish: chopped red Anaheim peppers
Directions
- Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350 to 400 degrees) 5 to 7 minutes or until peppers look blistered, turning often.
- 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.
- Saute 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.
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makes 3 1/2 cups