"With just three simple ingredients, this queso dip recipe - from recipe developer A.J. Forget - yields a cheesy concoction that is not only visually stunning, but one that is every bit as delicious as what you pay an arm and a leg for at your favorite Tex-Mex joint. The trick here is using the magical melting powers of white American cheese as well as a little bit of milk to make a queso sauce that remains dippable"
"The roasted poblano peppers are added to the queso dip in two ways, both diced and pureed with the milk. The puree ensures that every chip dipped comes out with lots of earthy, smoky, and lightly spicy flavor, and the diced peppers add a layer of texture to the otherwise smooth sauce. The combination of the two makes this a simple queso dip that you will find yourself coming back to again and again - until you run out of tortilla chips, at least."
Roast four poblano peppers at 450°F until skins blister, cool in a sealed container, then peel, stem, seed, and finely dice. Puree half a cup of the diced roasted peppers with 1/4 cup milk until smooth. Combine 8 ounces white American cheese, the pepper puree, and remaining diced peppers in a pot over medium-low heat. Cook, stirring often, for around five minutes until melted and combined. The white American cheese and milk create a stable, dippable queso that stays smooth at room temperature for hours, while pureed and diced poblanos provide smoky, spicy flavor and textural contrast.
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