Roasted Poblano Queso

Posted by Callies Biscuits on

I’m a sucker for queso! Seriously, any excuse for queso and I’ll find it! When I added the roasted poblano peppers to our queso, it made me feel slightly better about devouring the dip. Since they're green, a little spicy, and a different choice, I thought it was a great addition that would help broaden my children's horizon. This queso is truly the perfect addition to any Mexican meal!

Roasted Poblano Queso

You'll Need:

    - 4 ounces Monterrey jack cheese - 4 ounces extra sharp white cheddar - 4 ounces white American cheese - 1 teaspoon cornstarch - 1 cup half and half - 1 teaspoon cumin - 1 teaspoon coriander - ½ teaspoon cayenne - 1 poblano roasted, seeds removed and chopped - 4 thin slices of jalapeño - Salt and pepper to taste

How To:

    1. In a saucepan over medium heat, whisk the half and half and cornstarch for one minute. Add the cheeses and spices and whisk until the cheeses have melted. 1. Reduce the heat to low, add in the jalapeños and poblanos and stir for one minute or until the queso is smooth. Remove from heat. 1. Serve hot with tostados and/or chips. Enjoy!

      "Try this queso with my avocado salsa or Mexican chicken. Honestly, it's so delicious you can enjoy it alone!" ~Carrie
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