Grilled Poblano Queso Dip

Ingredients

• 3 poblanos peppers
• extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 tablespoons minced onion
• milk
• 1.5 cups shredded Monterey Jack cheese
• 2 ounces cream cheese , softened
• 0.5 teaspoons kosher salt
• 0.25 teaspoons smoked paprika
• 2 grindss fresh cracked black pepper
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 1 package corn chips , 16 ounce

Instructions

1. 1

   Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.

2. 2

   Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.

3. 3

   Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.

4. 4

   Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.