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- 2 fresh poblano chile peppers*
- 1 small red sweet pepper
- 3 cups shredded Monterey Jack cheese with jalapeno peppers (12 ounces)
- 2 tablespoons all-purpose flour
- 1/3 cup finely chopped onion
- 1 tablespoon butter
- 1/2 teaspoon ground cumin
- 3/4 cup half-and-half or light cream
- 1/3 cup chopped peeled jicama
- Half-and-half or light cream (optional)
- Blue tortilla chips or scoop-shape tortilla chips or corn chips
1. Preheat oven to 425 degrees F. Line a baking sheet with foil; set aside. Quarter poblano peppers and sweet pepper lengthwise; remove stems, seeds, and membranes. Place pepper pieces, cut sides down, on the prepared baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Using a sharp knife, loosen edges of the skins; gently pull off the skin in strips and discard. Finely chop peppers.
2. In a large bowl, stir together cheese and flour; set aside. In a medium saucepan, cook onion in hot butter over medium heat until onion is tender. Add cumin; cook and stir for 1 minute. Stir in the 3/4 cup half-and-half.
3. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. If necessary, stir in additional half-and-half to make dip of desired consistency. Serve dip with chips. Makes 3 cups
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Servings Per Recipe 12,
- cal. (kcal) 158,
- Fat, total (g) 12,
- chol. (mg) 38,
- sat. fat (g) 8,
- carb. (g) 5,
- pro. (g) 8,
- sodium (mg) 205,
- Percent Daily Values are based on a 2,000 calorie diet
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