Queso con Rajas (Cheese Dip with Poblano Pepper Strips)

Rajas, or strips of roasted poblano chile, with cream or cheese is a classic Puebla dish. We’ve turned it into a party with a bowl of queso blanco. 2 poblano chiles 2 tablespoons butter 1⁄4 1 cup onion, minced ⁄4 teaspoon salt

2 cloves garlic, minced 1⁄2 teaspoon ground cumin 1⁄4 teaspoon ground cayenne pepper, if desired 1 tablespoon flour

1 cup half-and-half or whole

milk

4 ounces Monterey Jack

cheese with peppers 4 ounces Oaxaca cheese,

shredded

Instructions: Roast the peppers over an open flame or under a broiler until the skin is blackened all over and the peppers are softened. Place them in a plastic bag and tie off the top to let the peppers sweat for at least 10 minutes. When the skins are fully softened and peppers cool enough to handle, peel away the blackened skin and remove the tops and seeds. Slice the remaining flesh into narrow strips about 1 inch in length and set aside.

Melt the butter in a saucepan over medium heat. Add the onion and salt and sauté until softened, about 5-7 minutes. Add the garlic, cumin and cayenne to the pan and sauté for 2 minutes. Stir in the flour until well combined. Stir in the half-and-half and bring the pot to a simmer while stirring constantly. Once the pot is simmering, cook the sauce until thickened, about 5 minutes. Add the cheeses and stir until fully melted and smooth.

Transfer the cheese mixture to a bowl and top with the roasted poblano strips and serve with tortilla chips. Makes 6-8 servings