- 2 poblano peppers, halved lengthwise and seeded
- 2 Anaheim peppers, halved lengthwise and seeded
- 1 fresh jalapeno pepper, halved lengthwise and seeded
- 2 pounds processed cheese food (such as Velveeta ®), cut into cubes
- 3 large roma (plum) tomatoes, diced
- 1 large white onion, diced
- 1 tablespoon butter
- 2 teaspoons ground cumin
- 1/4 cup heavy whipping cream
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
- Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
- Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.
03/27/2018
recipepes.com
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PT15M
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455 calories
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