Name: Queso (Cheese) Dip
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Poblano peppers, halved lengthwise and seeded - 2; Anaheim peppers, halved lengthwise and seeded - 2; Fresh jalapeno pepper, halved lengthwise and seeded - 1; Processed cheese food (such as Velveeta ®), cut into cubes - 2 pounds; Roma (plum) tomatoes, diced - 3 large; White onion, diced - 1 large; Butter - 1 tablespoon; Ground cumin - 2 teaspoons; Heavy whipping cream - ¼ cup

Ingredients for - Queso (Cheese) Dip

1. Poblano peppers, halved lengthwise and seeded 2

2. Anaheim peppers, halved lengthwise and seeded 2

3. Fresh jalapeno pepper, halved lengthwise and seeded 1

4. Processed cheese food (such as Velveeta ®), cut into cubes 2 pounds

5. Roma (plum) tomatoes, diced 3 large

6. White onion, diced 1 large

7. Butter 1 tablespoon

8. Ground cumin 2 teaspoons

9. Heavy whipping cream ¼ cup

How to cook deliciously - Queso (Cheese) Dip

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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

5 . Stage

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