Spicy Queso Blanco II
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.
1 tbs. canola oil
¾ cup onion, diced
½ cup poblano pepper, diced
¼ cup red pepper, diced
1 jalapeño, seeded and diced
½ cup milk
8 oz. white cheddar
8 oz. habanero or pepper jack cheese
4 dashes of Tabasco
Salt & Pepper
Heat the canola oil in a saucepan over medium heat. Add the onion, poblano pepper, red pepper, and jalapeño. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes.
Turn the heat down to medium-low and stir in the milk. Heat the milk for 2 minutes to warm through. Slowly stir in the cheese. Continue to stir until the cheese is fully melted and the queso is smooth. Add Tabasco and salt and pepper to taste.
Serve immediately with tortilla chips or transfer to a crockpot set on low to keep warm.