Poblano Burgers With Queso Fresco Recipes

GRILLED POBLANO QUESO DIP

Steps:

• Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
• Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
• Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
• Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

QUESO FUNDIDO CON POBLANO

Steps:

• Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper.

POBLANO BURGERS WITH QUESO FRESCO

Steps:

• Light your grill, setting up one side for high heat and one for medium heat.
• Grate cheeses with a box grater.
• Rub poblano peppers with olive oil and a pinch of salt. Place peppers on the grill over high heat and char the entire surface of the pepper, flipping often.
• Place a saucepan over low heat on grill and melt butter. Whisk flour into melted butter to make a roux, cook over medium heat for 3 minutes.
• Add milk and cream to the roux. Continue whisking 2-3 minutes. Add in cheese, chilies, salt, pepper, and garlic powder. Cook for additional 5 minutes, until mixture has melted smooth. Reduce heat to low and keep warm.
• Remove peppers from grill, peeling off the outer skin and removing seeds.
• While peppers are cooling, place burger patties over medium direct heat, cook 3-4 minutes per side.
• Place burger on bun, top with pepper, queso sauce, pico de gallo, and cilantro.