Poblano queso dip

By Bette_0713

Ingredients

• 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

Preparation

Step 1

GRILL poblano and Anaheim peppers, without grill lid, over medium-high heat (3 50° 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 unHI tender; reduce heat to low Add cheeses and half-and-half, stirring until cheese is melted. Serve warm with tortilla chips. Garnish, if desired. Yield: 3½ cups