Recipes and Cooking Roasted Pepper Queso Fundido 2.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 20 mins Stand Time: 15 mins Total Time: 1 hrs 10 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 fresh poblano chile peppers* 1 small red sweet pepper 3 cup shredded Monterey Jack cheese with jalapeño peppers (12 ounces) 2 tablespoon all-purpose flour ⅓ cup finely chopped onion 1 tablespoon butter ½ teaspoon ground cumin ¾ cup half-and-half or light cream ⅓ cup chopped peeled jicama Half-and-half or light cream (optional) Blue tortilla chips or scoop-shape tortilla chips or corn chips Directions 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. 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. 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 *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. Rate it Print Nutrition Facts (per serving) 158 Calories 12g Fat 5g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 158 % Daily Value * Total Fat 12g 15% Saturated Fat 8g 40% Cholesterol 38mg 13% Sodium 205mg 9% Total Carbohydrate 5g 2% Protein 8g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.