Instructions

• Preheat oven to 400°F. Line a small baking sheet with foil or parchment and set aside.
• Brush the 2 poblano peppers with 2 tablespoons olive oil and place them on the prepared baking sheet.
• Bake the peppers until the skin becomes black and blistered, turning the peppers after about 8 minutes.
• Remove the peppers from the oven, place them in a glass bowl, and cover tightly with plastic wrap. Let sit about 10 minutes to steam.
• Use a paper towel to peel off the charred skin, remove the stems and seeds, and finely dice the peppers. Set the diced roasted poblanos aside. (If using a 4 oz can diced green chiles or jarred/canned jalapenos instead, drain and finely dice; set aside.)
• In a medium to large saucepan, melt 2 tablespoons butter over medium heat. Whisk in 1 tablespoon all-purpose flour and continue whisking for one full minute, until the roux bubbles and thickens.
• Gradually whisk in 1 cup whole milk and continue cooking over medium heat, stirring frequently, until the sauce thickens and no lumps remain, about 4 to 6 minutes.
• Reduce the heat to low. Gradually add the cheeses—1 cup white American cheese and 1 cup mozzarella—in small amounts, stirring continuously until each addition is fully melted and the mixture is smooth.
• Stir in 3/4 teaspoon garlic powder, 1/4 teaspoon onion powder (optional), 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin until evenly incorporated.
• Stir in half of the diced roasted poblanos (or half of the drained canned diced green chiles or jalapenos).
• Transfer the queso to a serving dish or small slow cooker and top with the remaining chopped peppers. Garnish as desired with chopped cilantro, additional green chiles, or jalapenos from the ingredient list.
• Serve warm. Store any leftover queso in an airtight container in the refrigerator for up to three days.