Qdoba Queso
Dip
INGREDIENTS:
2 poblano peppers
10 ounces container philadelphia cooking creme
8 ounces package mexican blend shredded cheese
2 medium tomatoes, chopped fine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/4 cup minced cilantro
1/4 cup water
dash cayenne pepper, to taste
DIRECTIONS:
Place peppers on a hot grill or under a broiler. Blacken
the skins on all sides. Place them in a paper bag and
roll top down to seal or in a zip lock. Set aside until
cool to touch, about 30 minutes. Peel off skins and
discard seeds and stems. Chop peppers very fine.
Add chopped peppers, cooking creme, cheese,
tomatoes, garlic powder, onion powder, salt and
paprika to a medium size pot and stir over low heat
until cheese is melted.
Add the cilantro, water and cayenne pepper and stir
for another minute or so until it thickens to
preference.Turn off heat and serve immediately as a
dip or sauce.
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