- 1/2 pound fresh poblano or Anaheim chiles
- 2 tablespoons vegetable oil
- 1 cup chopped white onions
- 1/4 teaspoon cayenne
- 2 tablespoons all-purpose flour
- 1 large tomato, peeled, seeded and diced
- 1 cup milk or cream
- 1 1/2 cups grated Cheddar
- 1 cup grated Pepper Jack
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chiles, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste.
Serve immediately with chips, or swirled into Chili con Carne if desired.
Chili Con Carne And Chili Con Queso With Tortilla Chips
The Ultimate Cheese Dip: Cheesy Beer
Artichoke And Spinach Dip
Emeril's Con Queso
Baked Crabmeat, Artichoke, And Spinach Dip
Corn And Goat Cheese Chili Con Queso With Sourdough Cornbread
Better Than Mama's Chili Mac
Fresh House Made Guacamole
Chili Con Queso