Queso Poblano

Matt and I love salsa con queso. Probably a little too much haha! I put that stuff on eggs, broccoli, roasted corn, grilled chicken, just about anything I can possibly think of! This is my own special version made with roasted poblano peppers. I love poblanos; they're a very mild pepper and have a great flavor.

This dip is made with American cheese. It's really important that you get the kind from the deli. The stuff that comes in individual wrapping is highly processed and won't work out in this recipe. Also note, this recipe calls for evaporated milk which is not the same thing as sweetened condensed milk. That would be a pretty awful surprise ha! So make sure you look at the label.

Queso Poblano
Makes: 10 servings

2 poblano peppers
1 lb American cheese
12 oz can evaporated milk
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cumin

• Roast the poblano peppers. Rinse them well then wipe them down so that they are completely dry. Place the peppers on a baking sheet then place them under the broiler as close as they can get. Roast for about 10 minutes per side until the skin is blistered and charred.
• Once the peppers are roasted, place them in a bowl and cover with plastic wrap. Let them sit for at least 30 minutes.
• Remove the peppers from the bowl, remove the stem and seeds, remove the charred skin, then dice the peppers into about 1/2" dice.

  
 

• Mix together the cheese and evaporated milk in a medium sauce pan. Place the sauce pan over medium low heat and stir constantly until the cheese melts and the dip is thickened, about 10 minutes.
• Remove from the heat, stir in the poblano peppers, garlic, onion, and cumin. The dip may seem a little bit thin but it will thicken quite a bit as it cools. If the dip gets too thick, just heat it up again.

Serve with tortilla chips, soft flour tortillas, and/or vegetables for dipping.