Chili Con Queso

Source: Brian Lagerstrom

Ingredients

• 100g or 1 large poblano, charred and medium diced
• 60g or 4 1/2Tbsp butter
• 100g or about 2c onion, small diced
• 15g or 2-3 cloves garlic, minced/pressed
• Salt
• 150g or 3/4c diced tomato
• 225g or 1/2lb Pepperjack, shredded
• 225g or 1/2lb Medium sharp cheddar, shredded
• 15g cornstarch
• 700g or 2 12oz cans evaporated milk

Instructions

1. Char poblano over burner for 90sec per side until charred on all sides. Transfer to bowl, cover & allow to steam & soften for 10min. Scrape off char & medium dice.
2. Preheat pot over medium. Add butter. Once melted, add onion, garlic & pinch of salt. Stir. Sweat for 5min. Reduce heat to low, add tomato & poblano & cook for 4-5min.
3. Toss shredded cheeses with cornstarch to coat.
4. Add evaporated milk to tomato/poblano mixture on the stove, stir and increase heat to medium to bring to simmer. Once simmering, reduce heat back to low & stir in half the cheese.
5. When nearly melted, stir in remaining half of cheese.
6. Add salt to taste.