Green Chile Skillet Queso

• 2 whole Large Poblano Chiles
• 2 Tablespoons Unsalted Butter
• 1 whole Yellow Onion, Diced
• 1 whole Roma Tomato, Seeded And Diced
• 1/4 cups Whole Milk
• 1 pound Easy-melt Cheese, Cubed (such As Velveeta)
• 2 cups Shredded Monterey Jack Cheese
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Chopped Cilantro Leaves
• 3 whole Scallions/Green Onions, Thinly Sliced, White And Light Green Parts Only

1. Preheat the broiler.
2. Place the poblano chilies on a small rimmed baking sheet and put it into the oven.
3. Broil for 10 to 15 minutes, turning the chilies occasionally, until charred on all sides.
4. Remove from the oven and transfer the chilies to a resealable bag.
5. Seal the bag and let it rest for about 20 minutes, until cool enough to handle.
6. Peel the chilies, remove the stem and seeds, and dice.
7. Set aside.
8. Melt the butter in a large skillet over medium-high heat.
9. Add the onion and cook for 3 to 4 minutes, until softened.
10. Add the tomatoes and diced chilies and cook for another 2 to 3 minutes.
11. Add the milk and easy-melt cheese, reduce the heat to low, and cook for 4 to 5 minutes, stirring until the cheese is melted.
12. Stir in the Monterey jack cheese and season with salt and pepper, to taste.
13. Garnish the queso with the scallions and cilantro and serve with tortilla chips for dipping.
14. Adapted from Big Ranch, Big City Cookbook.

chiles, butter, yellow onion, tomato, milk, melt cheese, shredded monterey jack cheese, kosher salt, freshly ground black pepper, cilantro, green onions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/green-chile-skillet-queso/ (may not work)