3 1/2 cups

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

RieDittmar's Review

November 30, 2012
I've been making this for special occasion parties for years! It's a great "adult" version of cheese dip. I usually double the cheese just so it makes more!

semperaggie's Review

December 22, 2008
This is my tried and true queso recipe. I love it . . . a little too much!