Queso Dip

Ingredients

• 2 poblano chiles
• ½ medium yellow onion, cut into ¼ inch dice
• 2 ripe Roma tomatoes, cut into ¼ inch dice
• 1 ounce clarified butter
• 1 cup whole milk
• 2 pounds shredded American cheese

Garnishes:

• Tortilla chips for serving
• Guacamole, optional
• Cooked ground beef, optional
• Chopped cilantro, optional

Instructions

1. 1
   Roast the poblanos over an open flame. Place them in a plastic bag or in a covered container to “kiss” the skin, let steam for 10 minutes. Remove the chiles from the plastic bag or container and peel off the skin. Dice the roasted skinless poblanos into ¼ inch pieces.
2. 2
   Heat clarified butter in a 12 to 14 inch cast iron skillet over medium-high heat. Add the poblanos and onions and saute until the onions are translucent, about 5 minutes. Add the tomatoes and saute for 5 minutes more. Add the milk and bring to a simmer. Fold in shredded cheese until all is melted and incorporated.
3. 3
   Pour the queso into a serving bowl and garnish as you please with guacamole, beef and chopped cilantro. Serve immediately with tortilla chips.