Roasted Corn and Pepper Queso Dip

Great for tailgates and football get-togethers!

• Ready In: 1 hr 10 mins
• Serves: 12-16

Ingredients

• 6  cups frozen corn kernels, thawed (or fresh from 8-10 ears of corn)
• 2  large  poblano peppers, halved and seeded
• 1  large red bell pepper, halved and seeded
• 1  tablespoon butter
• 1 1⁄2 cups  chopped yellow onions
• 1  bunch green onion, chopped
• 1  tablespoon  minced garlic
• 2  cups heavy whipping cream
• 1  teaspoon  ground red pepper
• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1  lb Fontina cheese, grated
• 2 (8 ounce) packages cream cheese, softened
•  goat cheese, softened

Directions

1. Preheat oven to 500 degrees. Line a large, rimmed baking sheet with aluminum foil.
2. Place corn and peppers on prepared pan. Bake 30-35 minutes, or until corn and peppers appear blistered; stir corn occasionally. Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins. Remove skins from peppers, and chop.
3. In a Dutch oven, heat butter over medium heat until butter is melted. Add onion, green onion, and garlic. Cook for 6 minutes, stirring frequently, or until tender. Add cream, corn, peppers, ground red pepper, garlic powder, and salt, stirring to combine. Reduce heat to medium-low.
4. Add cheeses, stirring until cheese is melted. Serve warm with tortilla chips.