Green Chili Queso Dip

Ingredients

• 2 large poblano chilies
• 1/2 pound white American cheese, cut into 1/2-inch cubes
• 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
• 2 teaspoons cornstarch
• 1 tablespoon olive or vegetable oil
• 1 teaspoon minced fresh garlic, about 1 medium clove
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon cayenne pepper
• 5 ounces evaporated milk
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped scallions
• Kosher salt, to taste

Directions

1. Char the poblanos over an open flame on a gas stove or grill, turning them as needed, until the skins are blackened all over. Move them to a bowl, cover the bowl with plastic wrap, and set them aside to cool, 5-10 minutes. Rub away the charred skins, then remove the stems and seeds.
2. Put the poblanos in a food processor with the steel blade in place. Pulse until they are chopped very finely, pausing to scrape the side of the bowl whenever you need to.
3. Add the cubed cheese to a medium bowl. Sprinkle in the cornstarch and toss until the cheese is coated evenly.
4. Warm the oil in a medium saucepan over medium-high heat until it shimmers. Add the garlic, cumin, chipotle chili powder, and cayenne pepper, stirring until the spices smell fragrant, about 30 seconds. Stir in the evaporated milk and the chopped poblano chilies, and bring the mixture to a boil.
5. Turn the heat down to low and add the cheese. Stir the whole time, until the cheese has melted into a smooth dip. Mix in the cilantro and scallions, then season with kosher salt to taste. Spoon the queso into a bowl and serve right away.