The fruitiness and slight heat of roasted poblanos shine against a smooth cheesy base for one addictive dip.
- 2 large poblano chilies
- 1/2 pound white American cheese, cut into 1/2-inch cubes
- 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
- 2 teaspoons cornstarch
- 1 tablespoon olive or vegetable oil
- 1 teaspoon minced fresh garlic, about 1 medium clove
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper
- 5 ounces evaporated milk
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped scallions
- Kosher salt, to taste
Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed. Place poblanos in the workbowl of food processor fitted with a steel blade and pulse until very finely chopped, stopping to scrape down side of bowl as necessary.
Place cubed cheese in a medium bowl and toss with cornstarch until evenly coated.
Heat oil in a medium saucepan over medium-high heat until shimmering. Stir in garlic, cumin, chipotle chili powder, and cayenne pepper and cook until fragrant, about 30 seconds. Stir in evaporated milk and chopped poblano chilies and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and scallions. Season with salt to taste. Transfer to a bowl and serve immediately.