Charred Peppers with Queso Blanco Ingredients 1 lb. poblano peppers (about 5) 1…

Charred Peppers with Queso Blanco

Ingredients
1 lb. poblano peppers (about 5)
1/2 lb. mini sweet peppers
2 bell peppers (yellow and orange)
2 jalapeƱos
1 tbsp. olive oil
Kosher salt
1/2 c. half-and-half
6 oz. Monterey jack cheese, coarsely grated
3 slices white American cheese
1 lime
1/2 c. tortilla chips, finely crushed
1 tbsp. cilantro, finely chopped

Directions
Heat grill to medium-high. Brush peppers all over with oil, season with 1/2 teaspoon salt, and grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to cutting board.
Using knife, gently scrape charred skin from poblano, bell, and jalapeƱo peppers and discard. Cut all but mini peppers into pieces.
Meanwhile, in small pot, bring half-and-half to a simmer. Add cheese and whisk constantly until cheese is melted and sauce is thickened. Remove from heat, then spread on large platter.
Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine. Transfer peppers to platter on top of cheese and squeeze juice of lime over top, then sprinkle with tortilla mixture.

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