Melt-y, gooey deliciousness with a kick of roasted poblano peppers makes the queso recipe a favorite for all.
Directions
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PREHEAT oven to 400°F.
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COAT the halved peppers in olive oil and sprinkle with salt. Roast cut side down on a sheet pan in preheated oven until flesh is soft and skins are browned, about 30 - 40 minutes.
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PLACE roasted peppers in a covered bowl (to trap the steam) until cool to the touch. Once cool remove tough outer skin and any seeds or stem and chop to medium dice.
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COMBINE the shredded Extra Sharp Cheddar and Monterey Jack cheeses.
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SPREAD half of the shredded cheese in an even layer on the bottom of a clean 10” cast iron skillet. Top with ¾ of the roasted peppers, and then the remaining cheese. Spread remaining roasted peppers over the top. Bake for 8 to 10 minutes, or until the cheese in the center is melted.
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REMOVE from oven and serve hot, topped with chopped tomatoes, cilantro and tortilla chips or sliced baguette for dipping.
