Roasted Corn And Pepper Queso Dip

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 500 degrees. line a large, rimmed baking sheet with aluminum foil.
• 2 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.
• 3 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.
• 4 add cheeses, stirring until cheese is melted. serve warm with tortilla chips.