Serve with sturdy chips to scoop up all the cheesy goodness.
Ingredients
5mediumpoblano chiles(about 1 lb.
total)
2(8-oz.)
Credit:Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning
Coat a medium (10-inch) cast-iron or other ovenproof skillet with cooking spray; set aside.
Line a large rimmed baking sheet with aluminum foil.
Arrange chiles on prepared baking sheet.
Broil, turning occasionally, until blackened all over, about 10 minutes.
Remove baking sheet from oven; reduce oven temperature to 350F.
Wrap foil tightly around chiles, and let stand 10 minutes.
Rub off skins; cut stems from chiles.
Slice chiles in half lengthwise; scrape out seeds.
(Discard skins, stems, and seeds.)
Cut halves lengthwise into thin strips; cut strips into 1-inch pieces.
Stir in chiles and 1 1/2 cups of the Monterey Jack.
Spread dip into prepared skillet.
Sprinkle remaining 1/2 cup Monterey Jack over dip.
Bake, uncovered, at 350F until bubbly, about 25 minutes.
Serve warm with tortilla chips.
