QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain

Author:Lisa Fain
Language: eng
Format: epub
Publisher: Ten Speed Press
Published: 2017-09-26T04:00:00+00:00

In a large skillet, melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the corn and cook, stirring occasionally, until the corn is just starting to brown, about 5 minutes longer. Add the garlic and cook for 30 seconds more. Add the poblanos, heavy cream, sour cream, cilantro, oregano, and salt. Stir until well combined. Add the Monterey Jack cheese, and cook, stirring occasionally, until melted, 1 to 2 minutes. Stir in the lime juice, then taste and adjust the seasonings, if you like.

Top with the cotija and sprinkle with cilantro. Serve warm as a side dish or with tortillas.

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