Jack Cheese Dip with Poblano and Corn

By lorik

Makes 4 servings (2 cups) Total time: 15 minutes

Ingredients

• MELT:
• 1 Tbsp. unsalted butter
• 1/4 cup minced white onion
• 1 tsp. minced fresh garlic
• 1 Tbsp. all-purpose flour
• STIR IN:
• 1 cup whole milk
• 1 poblano chile, charred, peeled, seeded, and diced
• 1 Roma tomato, diced
• 1/4 cup frozen corn kernels
• 1 cup shredded Monterey Jack cheese Salt to taste
• Sliced scallions
• Tortilla chips

Preparation

Step 1

Melt butter in a saucepan over medium heat. Add onion and garlic; sweat, covered, 2 minutes. Stir in flour; cook 1 minute. Stir in milk, poblano, Roma, and corn; bring to a boil, then reduce heat to medium-low, and simmer dip until thickened, 2–3 minutes. Stir in cheese until melted. Season dip with salt, garnish with scallions, and serve with chips.

Per serving: 194 cal; 14g total fat (8g sat); 39mg chol; 180mg sodium; 9g carb; 1g fiber; 10g protein