POBLANO CHEESE DIP

Poblano Cheese Dip image

Thanks to Aimee the food QA at work for this one. She serves this with Tex-Mex chicken and serves it over a bed of battered and flash-fried jalapeno's and onions

Provided by Grimms Restaurant T

Categories Cheese

Time 25m

Yield 1 deep casserole dish

Number Of Ingredients 8

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Ingredients

4 whole poblano peppers
12 ounces cream cheese
1 lb Velveeta cheese
1 bunch green onion
1 bunch cilantro
3 cups fresh tomatoes
2 whole serrano peppers
1 teaspoon lime juice

Steps:

Roast, peel and dice Poblano peppers.
In a stock pot, combine cream cheese and velvetta on a low heat.
Stir occasionally until completely melted and smooth.
Chop green onions and tomatoes.
Small dice Serrano peppers, remove seeds.
Thoroughly clean and chop cilantro (removing sprigs from the main stem).
Combine all veggies together and add lime juice.
When cheese is melted and smooth, stir in all veggies.
Simmer until hot throughout.

Nutrition Facts : Calories 2883.5, Fat 224.3, SaturatedFat 140.1, Cholesterol 732.6, Sodium 7813.1, Carbohydrate 120.2, Fiber 25.6, Sugar 54.8, Protein 114.6