Chile Con Queso
Processed cheese gives this dip its characteristic silky texture. Sorry, not sorry.
- 1 poblano pepper
- ½ tablespoon olive oil
- 2 tablespoons diced white onion
- ½ jalapeño stemmed, seeded, and diced
- ¼ cup whole milk
- 5 ounces processed cheese product such as Velveeta
- 3 ounces pepper Jack cheese shredded
- Ground black pepper to taste
- Heat broiler to high with top rack set just below the heat source. Place poblano pepper on a baking sheet and broil 8 to 10 minutes, turning occasionally to ensure pepper blackens evenly.
- Using tongs, transfer hot pepper to a paper bag or lidded container. Let steam 5 minutes. Once pepper is cool enough to handle, peel and discard skin, stem, and seeds. Dice remaining pepper. Heat olive oil in a medium saucepan set over medium-high heat.
- Add onion and jalapeño and cook until softened, about 10 minutes. Reduce heat to medium-low and add poblano. Add milk and processed cheese and stir until smooth.
- Add pepper Jack, one handful at a time, stirring between additions.
- Taste chile con queso and adjust seasoning as necessary. Serve immediately.