¼ cup poblano peppers, roasted, peeled, seeded and diced
2 TB. minced serrano pepper
½ tsp. cumin
½ tsp. granulated garlic
1 cup whole milk
1 cup heavy whipping cream
1 lb. white American cheese*, cut in small cubes
Place all ingredients except the cheese in a small sauce pan. Heat over medium heat for about 4-5 minutes. Add cheese and cook on low heat until cheese has completely melted. Stir often. Remove from heat and serve immediately.
*Note: You can find white American cheese in any Tom Thumb deli (either Land O’ Lakes or their store brand, Primo Taglia). Or, you can substitute Velveeta, although this will give it a different taste from the queso we serve at the restaurant.