30 min

Directions

Ingredients

Step 1

Get a large pot and fill it with water, set to medium high heat. Get a large enough bowl to set over the pot of hot water. We’re making a double boiler here to help us easily melt the cheese without burning it.

Step 2

Cube up the cheeses.

Step 3

Add all the cheese to the bowl over the double boiler along with the milk. Let it sit & start mixing ever 3-5 minutes. The cheese should be fully melted within 10-15 minutes.

Step 4

The double boiler method of melting the queso makes it easier to get a smooth melty cheese without burning it.

Step 5

Place the hatch Chile peppers or poblanos on a baking sheet and place them in your oven under the broil setting on high. Char the peppers for about 4-6 minutes, longer depending your ovens broiler power. Flip the peppers over to make sure they get charred all over.

Step 6

Once the peppers are charred, cover in foil paper or place in plastic bag to let them steam for about 5 minutes.

Step 7

Once steamed, remove the charred papery skins, cut a slit down the middle, remove the seeds and then chop the peppers up into bite size pieces.

Step 8

Add the chopped Chiles to the melted queso still over the double boiler, mix them in, then season with garlic power and mix again.

Step 9

Once ready to serve, pour the queso into a bowl, top with chopped cilantro for garnish and serve with tortilla chips.

Step 10

Enjoy 😋