Poblano Queso is a traditional American recipe (from Tex-Mex cuisine) for a classic cheese sauce containing poblano chillies that's typically served with tortilla chips. The full recipe is presented here and I hope you enjoy this classic American version of: Poblano Queso.
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This is a version of white queso (cheese) sauce that includes roasted poblano chillies piled in the sauce for extra flavour and a spicy kick.
Ingredients:
2 poblano chillies
2 tbsp olive oil
2 tbsp unsalted butter
1 tbsp plain (all-purpose) flour
250ml whole milk
100g mozzarella cheese, grated
100g white American cheese (or use processed mild cheddar slices) grated or diced
¾ tsp garlic powder
½ tsp chilli powder
½ tsp ground cumin
550g tortilla chips for serving
Method:
Pre-heat your oven to 200°C.
Brush the poblano chillies with olive oil then sit on a baking tray. Transfer to your pre-heated oven and bake until the skin becomes black and blistered, turning them half way through — about 10 minutes per side.
Remove from the oven, turn out onto a plate and set aside to cool completely. At this point remove the stems and the seeds from the chillies.
In a large saucepan set over medium heat, add the butter and allow it to melt. Scatter over the flour and whisk to combine — the mixture will thicken and start to bubble. Allow it to cook, whisking all the while, for one minute.
Add the milk and whisk until no lumps remain. Allow the mixture to thicken, stirring often, until it can coat the back of a spoon, (about 3 minutes).
Reduce the heat to low and add the mozzarella and processed cheddar cheese in small amounts, waiting until fully melted before adding the next batch. Be sure to stir continuously at this stage so the cheese melts smoothly.
Once the cheese has all been incorporated stir in the garlic, chilli powder, and cumin powder.
Turn the sauce into a warmed serving dish and top with the chopped roasted poblano peppers.
Enjoy whilst still warm and serve with tortilla chips for dipping.
