Roasted Chile Queso Blanco
Roasted poblanos and jalapenos along with sauteed onions, garlic and cumin are what takes this queso from basic to incredible.
- Prep time
- 30 min
- Cook time
- 2 hr 27 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 poblano pepper
- 1 jalapeno pepper
- 1 tablespoon olive oil
- 1 yellow onion, (diced)
- 3 garlic cloves, (minced)
- 1 1/2 teaspoons ground cumin
- 32 oz Queso Blanco Velveeta, (cubed)
- 1 can (10 oz) Rotel tomatoes, (undrained)
Instructions
- 1
Place poblano and jalapeno on a foil-lined baking sheet. Place in the oven under the broiler. Turn occasionally until all sides are black and blistered.
- 2
Remove from oven and immediately place the peppers in a bowl and cover tightly with plastic wrap. Let steam for 10 minutes.
- 3
Remove peppers and gently scrape the blistered skin off using the sharp side of a knife. Cut the stems off and scrape away the seeds too. Dice remaining flesh and set aside.
- 4
In a non-stick skillet over medium-high heat, add olive oil, onion and peppers. Sauté until onions are softened and brown. Add garlic and cumin then cook for 1-2 more minutes. Remove skillet from heat.
- 5
To a slow cooker, add Velveeta, Rotel, and chile pepper mixture. Cook on low for 3-4 hours or on high for 1-2 hours. Stir occasionally. Serve with tortilla chips. Store leftovers in a lidded container in the refrigerator for up to 3 days.