Poblano Cheese Dip
"Thanks to Aimee the food QA at work for this one. She serves this with Tex-Mex chicken and serves it over a bed of battered and flash-fried jalapeno's and onions"
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 deep casserole dish
ingredients
- 4 whole poblano peppers
- 12 ounces cream cheese
- 1 lb Velveeta cheese
- 1 bunch green onion
- 1 bunch cilantro
- 3 cups fresh tomatoes
- 2 whole serrano peppers
- 1 teaspoon lime juice
directions
- Roast, peel and dice Poblano peppers.
- In a stock pot, combine cream cheese and velvetta on a low heat.
- Stir occasionally until completely melted and smooth.
- Chop green onions and tomatoes.
- Small dice Serrano peppers, remove seeds.
- Thoroughly clean and chop cilantro (removing sprigs from the main stem).
- Combine all veggies together and add lime juice.
- When cheese is melted and smooth, stir in all veggies.
- Simmer until hot throughout.
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RECIPE SUBMITTED BY
Yay! We're finally back home in Texas! I just graduated from Le Cordon Bleu, in Scottsdale, AZ and couldn't be happier about being home! Right now I work dinner time at Las Canarias, at "La Mansion", on the Riverwalk when I'm not studying culinary anthropology and hanging out with my gorgeous hubby Dereck. I love recipezaar, and it makes my day everytime I get a comment about how someone enjoyed making one of my dishes for their family. I can't think of anything cooler than that!
