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Roasted Pepper Queso Fundido

Makes: 12 servings
Serving size: 1/4cup
Prep 35 mins Bake 425°F 20 mins to 25 mins Stand 15 mins
Roasted Pepper Queso Fundido
  • 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

From the Test Kitchen*Test Kitchen Tip:
  • 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.
Nutrition Facts (Roasted Pepper Queso Fundido)
  • 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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