Roasted Poblano Chile con Queso

Ingredients

• 2  anaheim peppers fresh red
• 3 servings garnish: anaheim peppers red chopped
• 8 ounce pasteurized cheese product cubed prepared
• 2  garlic cloves minced
• 0.5 cup half-and-half 
• 8 ounces monterrey jack cheese shredded
• 2 tablespoons olive oil 
• 1 large onion minced
• 3  poblano peppers fresh
• 3 servings tortilla chips 

Equipment

• frying pan
• grill
• ziploc bags

Directions

1. Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350 to 40
2. to 7 minutes or until peppers look blistered, turning often.
3. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers into thin strips.
4. Saut onion and garlic in hot oil in a large skillet over medium-high heat.
5. Add pepper strips, and cook 2 minutes or until tender; reduce heat to low.
6. Add cheeses and half-and-half, stirring until cheese is melted.
7. Serve warm with tortilla chips.
8. Garnish, if desired.
9. Note: For testing purposes only, we used Velveeta for cheese product.