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