Note: if you don't have a gas burner, you can roast the chilis under the broiler element. Just place them as close as possible and cook on high heat, turning them occasionally until completely charred and blistered.
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- Yield:8 to 12
- Active time: 20 minutes
- Total time:20 minutes
- 1 poblano chile
- 1/2 pound block American cheese from the deli, cut into 1/2-inch cubes
- 1/2 pound sharp cheddar cheese, cut into 1/2-inch cubes
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1/2 pound freshly ground beef chuck
- Kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 cup canned diced tomatoes, drained
- 5 ounces evaporated milk
- 1 tablespoons hot sauce (like Frank's)
- 4 scallions, thinly sliced
- 2 tablespoons finely chopped cilantro leaves
Place chile directly over flame of a gas burner (no pan), or on a rimmed baking sheet under the broiler. Cook, turning occasionally until completely blackened, about 4 minutes on the burner or 8 minutes under the broiler. Place roasted chiles in a bowl and cover with a plate. Let rest for 5 minutes. Peel under cool running water and discard stem and seeds. Chop finely and set aside.
Toss cheeses with cornstarch in large bowl until evenly coated.
Heat oil in medium saucepan over medium high heat until shimmering. Add ground chuck and cook, stirring occasionally until no longer pink, about 5 minutes. Add cumin and pepper flakes and cook, stirring constantly until fragrant, about 30 seconds.
Add tomatoes, poblanos, and milk and stir to combine. Bring mixture to a boil, reduce heat to low, and add cheese. Cook, stirring constantly with a wooden spoon until cheese is completely melted and sauce is smooth. Stir in Frank's, scallions, and cilantro. Serve immediately with crackers, vegetables, and tortilla chips.