Queso Dip
2 poblano peppers
2 T. butter
1 small yellow onion
4 cloves garlic
8 oz. cream cheese
1 c. whole milk
1 c. salsa verde
8 oz. Monterey jack cheese
8 oz. Pepper jack cheese
Set out the cream cheese to come to room temperature.
Preheat the broiler in the oven. Place the poblano peppers directly under the broiler burners on a large piece of aluminum foil. Broil for 5 minutes on each side until the skin is blackened and blistered. Remove the peppers from the oven, wrap them in the foil and allow them to steam for about 5 minutes. Then carefully peel off and discard the skin from the poblanos. Scoop out the stem and seeds. Dice the peppers and set aside.
Finely dice the onion and mince the garlic. Melt the butter in a sate pan over medium heat. Add the onion and cook until soft then stir in the garlic and cook for 1 minute.
Cut the cream cheese and put it into a slow cooker. Add the milk, salsa verde, poblano peppers, onion and garlic. Cube the cheese and add it to the slow cooker. Cook on low for 2 hours, stirring occasionally.
Serve with tortilla chips.
