Roasted Corn, Tomato and Garlic Queso

Ingredients

• 1  fennel bulb 
• 1 cup ears corn fresh frozen
• 0.5 cup grape tomatoes halved
• 2 tablespoons olive oil 
• 2 tablespoons shallots finely chopped
• 1 Dash salt 
• 12 oz evaporated milk canned
• 7 oz chilis green chopped canned
• 4 oz cream cheese (half of 8-oz package)
• 4 oz sharp cheddar cheese shredded
• 4 oz pepper jack cheese shredded
• 1 serving fries food should taste good®

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven

Directions

1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2. Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
3. Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit.
4. Remove from oven; set aside to cool.
5. While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat.
6. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles.
7. Heat to boiling.
8. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined.
9. Remove from heat.
10. Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes.
11. Serve queso warm with chips.