Salsa de Chile Y Queso (Salsa Cheese Dip)

By á-47

Ingredients

• 2 medium fresh poblano or anaheim chile peppers
• 1 Tbsp. olive oil
• 1/2 chup chopped onion (1 medium)
• 2 cloves garlic, minced
• 2 medium roma tomatoes, chopped
• 1 cup half-and-half or light cream
• 1/4 tea. salt
• 1 3 oz. pkg. cream cheese, softened and cut up
• 8 oz. asadero cheese, cut up

Preparation

Step 1

Preheat oven to 425 degrees. Line a baking sheet with foil. Halve chile peppers lengthwise; remove seeds and membranes. Place pepper halves, cut sides down, on the baking sheet. Roast for 20-25 minutes or until skins are blistered and dark. Bring foil up around peppers to enclose. Let peppers stand for 20-30 minutes or until cool enough to handle. Using a knife, loosen edges of skins from peppers; pull off skins and discard. Chop peppers.

In a large skillet, heat oil over meidum heat. Add onion and garlic; cook for 3 minutes or until tender. Stir in peppers and tomatoes. Add half-n-half and salt; bring to a simmer. Add both cheeses a little at a time, stirring after each addition until all cheese is added and melted and mixture is bubbly.

Makes about 3 cups