Ingredients (~6 servings)
- 1 Tbsp butter
- 1/3 cup minced onion
- 2 garlic cloves, minced
- 1 poblano chile, charred, peeled, seeded and diced
- 1 Tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup cooked corn kernels
- 1 roma tomato, seeded and diced
- 1 1/4 cups shredded Pepper Jack cheese
- Salt and pepper to taste
Char the Poblano First
Get your poblano directly over a gas burner flame or under the broiler.
Turn it every ~2 minutes until the skin is blackened all over – this takes ~6-8 minutes total.
Drop it in a bowl and cover with plastic wrap; Let it steam for ~10 minutes.
The skin will peel right off with your fingers. Remove the seeds and dice it up.
Start the Roux Base
Melt the butter in a large saucepan over medium heat.
Add the onion and cook for ~2 minutes until it starts to soften.
Add the garlic and diced poblano; Cook for another ~2 minutes.
The garlic should be fragrant but not browned.
Build the Queso
Stir in the flour and cook for ~1 minute – this gets rid of the raw flour taste.
Slowly whisk in the milk to avoid lumps. Bring it to a simmer.
Add the corn and diced tomato; Simmer for ~2-3 minutes until it thickens slightly.
Pull the pot off the heat and stir in the cheese until it melts completely.
Taste and add salt and pepper as needed.
The queso will thicken as it cools, so serve it warm with tortilla chips.
Poblano and Corn Queso
Ingredients
~6 servings
- 1 Tbsp butter
- 1/3 cup minced onion
- 2 garlic cloves minced
- 1 poblano chile charred, peeled, seeded and diced
- 1 Tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup cooked corn kernels
- 1 roma tomato seeded and diced
- 1 1/4 cups shredded Pepper Jack cheese
- Salt and pepper to taste
Instructions
- Char poblano over gas flame or broiler, turning every 2 minutes until blackened, about 6-8 minutes.
- Steam poblano in covered bowl for 10 minutes, then peel, seed, and dice.
- Melt butter in saucepan, sauté onions for 2 minutes.
- Add garlic and poblano, cook 2 more minutes.
- Stir in flour, cook 1 minute.
- Whisk in milk, bring to simmer.
- Add corn and tomato, simmer 2-3 minutes until slightly thickened.
- Remove from heat, stir in cheese until melted.
- Season with salt and pepper.
