Ingredients for servings
4 green chiles, Anaheims are the best
2 jalapeño peppers
1 tbsp olive oil
1 tbsp unsalted butter
0.5 sweet onion, diced
2 garlic cloves, minced
0.2 tsp salt
0.2 tsp pepper
1.5 cup(s) half-and-half cream
1 tbsp cornstarch
16 oz sharp white cheddar cheese, freshly grated
8 ounces Monterey Jack or Gouda cheese, freshly grated
To roast the peppers, preheat the oven to 200°C. Rub the peppers with a bit of olive oil and place them on a baking sheet. Roast until the outside skins begin to blister and char, about 30 minutes.
Remove the peppers and place them in a resealable plastic bag for 20 minutes to steam. to shorten this process, you can grill or roast the peppers over your gas stovetop until charred, then steam in the resealable bag
Once the peppers have “steamed” in the bag, remove the blistered skin. Slice off the tops and remove the seeds (unless you want tons of heat), then dice the peppers.
Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes.
Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. - Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
Stir in the grated cheese, one small handful at a time, until melted.
Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Top with fresh cilantro if you’d like. Serve immediately with chips.