Poblano Queso Dip
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 oz. butter
4 oz. flour
16 oz. milk
16 oz. heavy whipping cream
1-1/2 pounds Monterey Jack cheese, cubed
1-1/2 pounds Kraft Velveeta cheese, cubed
1 cup diced red onion
1 cup diced roasted poblano
1/4 cup minced serrano chile
3 oz. anejo or reposado tequila (your favorite)
Combine butter and flour in a saucepan over medium-low heat and make a blonde roux. Add the milk and cream and combine thoroughly with a wire whisk. Bring to a boil, and transfer the mixture to a double boiler. Add both cubed cheeses and stir frequently. Once the cheeses melt into a sauce, add all the other ingredients and combine thoroughly.
Transfer the queso dip to a serving dish and pour a scant 1/4 oz. of 151 rum over the top. Light carefully with a match. Serve with corn tortilla chips or warm flour tortillas for dipping. Dip can also be served with skewers of steak and chicken.
Recipe from Chile Pepper Magazine.