Subj : 3/23 Nat Chip & Dip Day 5
To   : All
From : Dave Drum
Date : Fri Mar 22 2024 04:41 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Qdoba Queso (Copycat)
 Categories: Cheese, Chilies, Vegetables, Dairy
      Yield: 3 servings
 
      1 c  Shredded Monterey Jack
           - cheese
      1 c  American cheese
      1 c  Shredded Cheddar cheese
      3    Roasted poblano chilies;
           - fine chopped
      8 oz Tomatoes; fine chopped
      1 c  Heavy cream
  1 1/2 ts Ground garlic
           Salt
           Tortilla Chips
 
  Set the oven to 450oF/232oC and line a baking sheet with
  aluminum foil.
  
  Cut the poblano peppers (and tomatoes if you want them
  roasted) in half, removing the seeds with a knife. Place
  peppers on the baking sheet and drizzle with olive oil
  (add the tomatoes too if roasting). Season with salt and
  pepper and bake for 15 minutes.
  
  Remove the tray from the oven and leave to cool for five
  minutes. When they are cool enough to touch, carefully
  remove the blackened skins and discard them. Finely chop
  the roasted peppers (and tomatoes whether roasted or
  not).
  
  Put the shredded cheese, roasted and chopped peppers,
  tomatoes, heavy cream, and garlic into a slow cooker.
  
  Place the lid on top and cook on low for two hours. Stir
  every 20 minutes, until the cheese has all melted.
  
  Add in more cream if necessary. Season with salt to
  taste.
  
  Serve straight from the slow cooker with crunchy
  tortilla chips.
  
  By: Kim Simmons
  
  RECIPE FROM: https://insanelygoodrecipes.com
  
  Uncle Dirty Dave's Archives
 
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.... I'm sorry, but my brain has developed a few bad sectors.
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