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Roasted Poblano Chile con Queso

Yield 3 1/2 cups
Stir in two puréed chipotle peppers in adobo sauce for added heat and a smoky flavor.


  • 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

How to Make It

  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.