Poblano Queso Dip

Start by giving the poblanos a good rinse, then roast them in a 400F oven for 30 minutes.

Finely chop 1/2 onion. Saute the onion in some oil over medium heat. Once softened add 3 cloves minced garlic cloves and cook for 30-60 seconds.

Add the majority of the onion-garlic mixture to a blender. I usually keep some of it in the saucepan so there are chunks in the Queso but this is optional.

Add 8 oz. cream cheese, 1/2 cup milk, 2 cups shredded cheese, and 1/2 teaspoon salt to the saucepan. Melt over medium-low heat, stirring regularly. Once it's all melted it's worth taking a taste to get a sense of the Queso base.

De-stem and de-seed the roasted poblanos. You can also discard as much skin as you want from the poblanos, but don't worry about getting rid of every last bit. Add the poblano pieces to the blender along with a single, de-stemmed jalapeno (optional) and a splash of water. The onion-garlic mixture should already be in the blender. Combine well. If it won't combine readily simply add another splash of water.

Add the poblano mixture to the Queso along with a teaspoon of Mexican oregano. Once everything is at a uniform temp take a final taste for seasoning -- I added another generous pinch of Mexican oregano to this batch.

Serve immediately along with plenty of tortilla chips. Store leftovers in an airtight container in the fridge (for some cold Queso munching over the next few days).