Poblano Queso Fundido with Tortilla Chips

Ingredients

• 1 large poblano pepper
• 1 cup tortilla chips
• 4 oz cream cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup milk
• 1/4 tsp garlic powder(optional)
• 1/4 tsp ground cumin(optional)
• 1/8 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Roast the poblano: place it directly over a flame or under a broiler, turning until blistered and charred on all sides, about 8–10 minutes. Transfer to a bowl, cover, and rest 5 minutes, then peel and slice into strips.

2. 2

   Make the queso: in a small saucepan over low heat, melt the cream cheese with the milk, stirring until smooth, about 3–4 minutes. Stir in Monterey Jack and cheddar, plus garlic powder, cumin, salt, and pepper, until fully melted and creamy, about 4–5 minutes.

3. 3

   Add the poblano strips to the melted cheese and warm through for 1–2 minutes. Serve immediately, spooned over tortilla chips for dipping.