Red Meat Allergy Friendly Chips and Queso Blanco with Roasted Poblano
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Learn more →Ingredients
6 servings
For the roasted poblano
- 2 poblano peppers
- 1 tsp olive oil
For the queso
- 1 tbsp unsalted butter
- ½ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced
- 1 cup whole milk
- 4 oz cream cheese, cut into cubes
- 8 oz monterey jack cheese, freshly grated
- ½ tsp ground cumin
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp white pepper
For serving
- tortilla chips, for serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Rub the poblano peppers with the olive oil and place them on a baking sheet. Broil, turning with tongs every 3–4 minutes, until the skin is charred and blistered on all sides, about 10–12 minutes total.
- 2
Transfer the charred poblanos to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes — the trapped steam loosens the skin. Peel away and discard the charred skin, then remove the stem and seeds. Slice the flesh into thin strips and set aside.
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