This is the best queso dip! Being from Texas, I know my queso, and I think this is the one that beats them all! It's full of flavor and uses all fresh ingredients. You can substitute half-and-half for the heavy whipping cream if desired. Serve with tortilla chips.
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
Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
-
2
Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
-
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
Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
-
5
Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.
Nutrition Facts
Per serving
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