Queso Blanco

Directions

1. 1
   Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred.
2. 2
   (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.)
3. 3
   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.
4. 4
   Use a knife to scrape off most of the blackened skins.
5. 5
   Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
6. 6
   Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat.
7. 7
   Add the milk, cream, chili powder and some salt and pepper and heat.
8. 8
   Add the processed cheese and stir to melt.
9. 9
   Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos.
10. 10
    Slowly melt and keep warm.