Queso Fundido with Roasted Poblanos

Queso Fundido with Roasted Poblanos

• 3 poblano peppers
• 1 jalepeno pepper
• 1/2 small onion, finely diced
• 2 garlic cloves, minced and divided 
• 2 tablespoons canola oil (or other neutral oil)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Pepper Jack Cheese
• 2 oz shredded mozzarella
• 4 oz cream cheese
• 1 (15 oz) can of fire roasted tomatoes
• 1/2 can of diced green chiles
• Juice of 1 lime, plus more to taste
• Salt and pepper
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Directions:

1. Roast the poblanos for a few seconds on top of the stove burner. I didn't char mine all the way, I just gave them a few blisters. 

2. Chop the poblanos, jalepeno, onion and garlic and place it in a cast iron skillet on the stove with 2 TBSP of oil. 

3. Heat for about 5 minutes. Add the tomatoes and chiles and stir. 

4. Add in the cheese. Toss to combine. Place in a 350 degree oven for about 15 minutes. 

5. Garnish with lime wedges or squeeze the lime over the top.