Roasted Corn and Pepper Queso Dip
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
- Preheat oven to 500 degrees. Line a large, rimmed baking sheet with aluminum foil.
- 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.
- 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.
- Add cheeses, stirring until cheese is melted. Serve warm with tortilla chips.
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