Pumpkin Poblano Queso
Serves 4-6
Equipment
- Small sheet tray
- Small Bowl
- Small pot
Ingredients
- 2 small poblanos
- 2 jalapeños
- 2 Tbsp flour
- 2 Tbsp unsalted butter
- ¼ of a small onion minced
- 3 garlic cloves minced
- 1 ¼ cup chicken stock or veggie!
- ½ tsp smoked paprika
- ¼ tsp cayenne
- ⅓ cup pumpkin puree*
- 4 oz monterey jack shredded**
- 4 oz sharp cheddar shredded
- 2 Tbsp heavy cream
- Kosher salt and pepper to taste
- Hot sauce and fresh cilantro for serving
- Tortilla chips for dipping
Instructions
- Turn broiler to high. Place poblanos and jalapeños on small sheet tray.
- Place under the broiler to char peppers all over. Turn peppers as necessary to evenly char. This should take about 10 minutes.
- Place charred peppers in a small bowl and cover with plastic wrap to steam. Once cooled, remove the skins and seeds from the peppers. Chop peppers and set aside.
- In a small pot melt butter over medium heat. Sweat onion and garlic until soft, about 3-5 minutes.
- Stir in flour and cook for about 1 minute.
- Whisk in chicken stock and bring mixture to a simmer. Stir in spices and pumpkin puree.
- Cook until thickened, about 3-5 minutes.
- Remove sauce from heat and add in cheese, a little at a time, stirring to melt before adding in more. Melting in the cheese off heat will keep your queso smooth and silky!
- Once all the cheese is melted in, whisk in the cream. Stir in reserved peppers, saving some for the top as garnish.
- Season to taste with salt and pepper.
- Serve topped with roasted peppers, hot sauce, and cilantro if desired.
- Enjoy with tortilla chips!
Notes
* You can also make your own pumpkin puree by roasting a sugar pumpkin, cut in half, at 425ºF for about 30 minutes. Once soft, scoop out the seeds and discard. Remove flesh and blend until smooth.
** It’s much better to grate your own cheese for this recipe. pre shredded cheese has added starches that will make the queso grainy
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