Queso Blanco

  • Yield : 48 servings
  • Cook Time : 50m
  • Ready In : 10m
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  • 12 fresh poblano chiles
  • 4 tablespoons salted butter
  • 4 onions, diced
  • 4 jalapenos, minced
  • 2 cloves garlic, grated
  • 4 cups milk
  • 4 cups heavy cream
  • 1 tablespoon chili powder
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
  • 8 cups grated sharp Cheddar
  • 8 cups grated Monterey Jack cheese
  • Four 14.5-ounce cans petite-diced tomatoes


Step 1

Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.

Step 2

Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.

Step 3

Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.

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