Ingredients
Scale
- 2 large poblano peppers
- 12 ounces Monterey Jack cheese, shredded
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 small clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
Instructions
- Step 1: Roast the poblano peppers over an open flame or under the broiler until the skin is completely charred. Place them in a bowl covered tightly with plastic wrap for 10 minutes, then peel, seed, and roughly chop the roasted flesh.
- Step 2: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Step 3: Pour in the heavy cream and whisk in the kosher salt and ground cumin. Bring the cream mixture to a gentle simmer, stirring constantly.
- Step 4: Reduce the heat to low. Gradually add the shredded Monterey Jack cheese, handful by handful, whisking continuously until each addition is fully melted and the sauce is smooth before adding the next.
- Step 5: Stir the chopped poblano peppers into the cheese sauce. Cook on low for 1-2 minutes until the dip is heated through and the consistency is smooth and dippable. Serve immediately.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; expect the dip to thicken significantly when chilled.
- Reheat gently on the stovetop over low heat, whisking in a splash of milk or water to bring back the original smooth, creamy consistency.
- Serve immediately with sturdy tortilla chips, or drizzle it lavishly over grilled chicken, roasted potatoes, or a hearty baked potato bar.
- For maximum smoky flavor, make sure the poblano skins are thoroughly charred during Step 1; the immediate resting period after roasting makes peeling effortless.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American