Roasted Poblano Chile con Queso

Stir in two puréed chipotle peppers in adobo sauce for added heat and a smoky flavor.


3 1/2 cups

Recipe from

Southern Living


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


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.

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.

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.

Note: For testing purposes only, we used Velveeta for cheese product.