Queso Fundido With Roasted Poblano and Lime Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro, leaves
  • 2 Garlic cloves
  • 1 Lime, Juice of
  • 1 Onion, small
  • 3 Poblano peppers

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 1 Flour or corn tortillas, Fresh

• Dairy

  • 1 cup Monterey jack cheese, Grated
  • 1 cup Oaxaca cheese, grated

Found on alifewellconsumed.com

Ingredients

• 3 poblano peppers
• 1 small onion, finely diced
• 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime, plus more to taste
• Kosher salt
• Fresh flour or corn tortillas, for serving
• Cilantro leaves, for serving

Directions

• Preheat the broiler to high heat and set an oven rack as close as possible to the broiler.
• Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking.
• Transfer the peppers to a small bowl and cover with plastic wrap. Let the peppers steam for 10 minutes.
• Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds.
• Dice all peppers, but keep them separated. 1 pepper for the Queso Fundido, and 2 for the Roasted Poblano Puree.
• Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat.
• Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes).
• Stir in 1 minced garlic clove, 1 of the diced poblano peppers and another pinch of salt, cooking just until fragrant (about 1 minute).
• Stir in grated cheese, then transfer the skillet to the oven.
• Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
• While the Queso Fundido is cooking, make the Roasted Poblano Puree.
• Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil and a pinch of salt in a small food processor or blender, pulsing to combine.
• Season to taste with kosher salt and lime juice.
• As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.