Queso (Cheese) Dip

Ingredients

• 2 poblanos peppers , halved lengthwise and seeded
• 2 Anaheims peppers , halved lengthwise and seeded
• 1 fresh jalapeno pepper , halved lengthwise and seeded
• 2 pounds processed cheese food , such as Velveeta ®
• 3 large roma , plum
• 1 large white onion , diced
• 1 tablespoon butter
• 2 teaspoons ground cumin
• 0.25 cups heavy whipping cream

Instructions

1. 1

   Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.

2. 2

   Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.

3. 3

   Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.

4. 4

   Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.

5. 5

   Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.