Categories: soup- chowder-stew- chili

Ingredients

• 3 fresh poblano peppers
• 2 fresh red Anaheim peppers
• 1 large onion, minced
• 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 2 cups (8oz.) shredded Monterey Jack cheese
• 1 (8oz.) loaf pasteurized prepared cheese product, cubed
• 1/2 cup half-and-half
• Tortilla chips
• Garnish: chopped red Anaheim peppers

Directions

1. Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350 to 400 degrees) 5 to 7 minutes or until peppers look blistered, turning often.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers into thin strips.
3. Saute onion and garlic in hot oil in a large skillet over medium-high heat. Add pepper strips, and cook 2 minutes or until tender; reduce heat to low. Add cheeses and half-and-half, stirring until cheese is melted. Serve warm with tortilla chips. Garnish, if desired.

4. makes 3 1/2 cups

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