Rating: 5 stars
2 Ratings
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  • 5 star values: 2

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

Recipe by Southern Living September 2001

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Recipe Summary

Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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