Roasted Poblano Queso Fundido

PREP TIME: 30 minutes
COOK TIME: 30 minutes

Ingredients
4 large poblano peppers
3 tablespoons avocado oil
4 cloves garlic, peeled
2 cloves garlic, finely chopped
1 medium white onion, thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups shredded Mexican melting cheese, such as Oaxaca, Chihuahua, Asadero, Mexican Muenster, or a combination
Tortilla chips or warm corn tortillas, for serving

Directions
Roast the poblano peppers over an open flame, under a broiler, or on a hot skillet until charred on all sides. Transfer to a bowl and cover. Let steam for 10 minutes.

Peel away the charred skin, remove the stems and seeds, and slice the peppers into thin strips.

Heat the oil in a 10-inch cast-iron skillet over medium heat.

Add the whole garlic cloves and cook, stirring occasionally, until softened and golden, about 7 to 8 minutes.

Remove the garlic with a slotted spoon and discard.

Add the sliced white onion to the garlic-infused oil and cook, stirring occasionally, until softened and lightly golden around the edges, about 5 minutes.

Stir in the poblano strips and chopped garlic. Season with the salt and black pepper.

Cook for 1 minute, until fragrant.

Transfer the mixture to a bowl.

Reduce the heat to medium-low. Sprinkle half of the shredded cheese evenly into the skillet.
Top with the poblano-onion mixture, then sprinkle with the remaining cheese. Finish with the remaining poblano-onion mixture.

Cover the skillet and cook until the cheese is melted and bubbly, about 4 to 6 minutes.
Remove from the heat and serve immediately with tortilla chips or warm tortillas.

Notes:?If the queso fundido seems too oily after melting, gently blot the surface with a paper towel to remove any excess oil before serving.

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