Charred Peppers with Queso Blanco

Name: Charred Peppers with Queso Blanco
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 lb. poblano peppers (about 5); 1/2 lb. mini sweet peppers; 2 bell peppers (yellow and orange); 2 jalapeños; 1 tbsp. olive oil; Kosher salt; 1/2 c. half-and-half; 6 oz. Monterey jack cheese, coarsely grated; 3 slices white American cheese; 1 lime; 1/2 c. tortilla chips, finely crushed; 1 tbsp. cilantro, finely chopped

By The Good Housekeeping Test KitchenPublished: Jul 1, 2019

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Mike Garten

Yields:

6 serving(s)

Total Time:

40 mins

Cal/Serv:

245

Think beyond nachos with this sweet and spicy pepper-topped queso.

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Ingredients

1 lb. poblano peppers (about 5)
1/2 lb. mini sweet peppers
2 bell peppers (yellow and orange)
2 jalapeños
1 Tbsp. olive oil
Kosher salt
1/2 cup half-and-half
6 oz. Monterey jack cheese, coarsely grated
3 slices white American cheese
1 lime
1/2 cup tortilla chips, finely crushed
1 Tbsp. cilantro, finely chopped

Directions

1. Step 1Heat grill to medium-high. Brush peppers all over with oil, season with 1/2 teaspoon salt, and grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to cutting board.
2. Step 2Using knife, gently scrape charred skin from poblano, bell, and jalapeño peppers and discard. Cut all but mini peppers into pieces.
3. Step 3Meanwhile, in small pot, bring half-and-half to a simmer. Add cheese and whisk constantly until cheese is melted and sauce is thickened. Remove from heat, then spread on large platter.
4. Step 4Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine. Transfer peppers to platter on top of cheese and squeeze juice of lime over top, then sprinkle with tortilla mixture.

Nutritional Information (per serving): About 245 calories, 17.5 g fat (9 g saturated), 11 g protein, 540 mg sodium, 14 g carbohydrate, 2 g fiber

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