| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 50 min |
| Yield: | 48 servings |
Ingredients
- 12 fresh poblano chiles
- 4 tablespoons salted butter
- 4 onions, diced
- 4 jalapenos, minced
- 2 cloves garlic, grated
- 4 cups milk
- 4 cups heavy cream
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
- 8 cups grated sharp Cheddar
- 8 cups grated Monterey Jack cheese
- Four 14.5-ounce cans petite-diced tomatoes
Instructions
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don’t have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 325 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 82 mg |
| Sodium | 498 mg |
Reviews
This queso is the best I’ve ever tasted! I divided the recipe by 6, and still had a lot of dip! I did add some chicken bouillon to give it an even richer flavor. Big hit!
This recipe is awesome! I made it for my sisters 50th birthday. We had about 80 people and we still had a jug of it left over. Recipe was requested by almost everyone!
I made this for Christmas and everyone loved it ! I cut the recipe in half and it still made a lot ..
T
This recipe is amazing! I’ve made it several times, and it comes out great consistently. Feeds a crowd too, even a half batch.
I haven’t tried it yet but I will soon, it tastes as good as it sounds it will be the apitamy of Yuuuuum!!!
I am not good at math. Can anyone help me revise this recipe to make it for a family of 4?
Thanks!
This is DELICIOUS. For a family of four, I reduced it to:
1/2 c milk
1/2 c heavy cream
1/2 tb butter
1/2 onion
1 garlic clove
1 jalapeño (seeded)
1/2 lb velveeta blanco
1 c cheddar
1 c Monterrey jack
1/4 tsp chili powder
It was runny, so I kept stirring to try to thicken on higher heat. It did get thicker, but wasn’t what I expected. However, the flavor was great!
Made much less and added chorizo