Spicy Queso Dip

Step 1: Poblano ... There are many ways to roast a pepper. In a dry saute pan, on the grill, over a gas stove burner, in the oven or broiler. I prefer the broiler for the easiest and quickest method. I simply add the pepper right to the oven shelf (2nd one down) and broil about 7-10 minutes, turning often. You want the skins to be blistered/charred, and blackened on each side.

Step 2: Then, remove and place in a bowl covered with plastic wrap; or, you can put them in a small brown paper bag if you have one, and close it up. You want the pepper to cool and sweat, which will cause the skin to peel right off. Once the pepper has cooled and rested a good 15 minutes; it is time to peel or remove the char. Cut it in half and remove the seeds and ribs, I use a knife to do this. Then, peel the charred skin off - and DO NOT rinse under water. Use the dull side of a plain knife, it works great, or a spoon too - they both work well. Then, finely dice the pepper and set to the side.

Step 3: Base ... Add the oil to a small pot and bring to medium heat. Add the onion, jalapeno, and optional garlic; then, saute slowly until tender, about 5-7 minutes. The garlic is optional, I like it; but, it is not necessary.

Step 4: Sauce ... Once the onion and jalapeno are tender, add the milk, 2 cheeses, and mix to combine. Then, add the poblano and a pinch of chili pepper. Stir until everything is combined and the cheese is melted. Keep the temp on medium to medium low.

Step 5: Finish, Serve, and ENJOY! ... Before serving, add the tomato and cilantro, and mix to incorporate. Serve warm with your favorite chips.

Step 6: Transfer to a small crock pot to keep warm if serving for a party. It won't last long trust me!