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Queso Fundido with Charred Poblanos and Sides
COOKING CHANNEL23Ingredients
85Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 poblano chiles
- 1 Tbsp. vegetable oil
- 1/2 Spanish onion (thinly sliced)
- kosher salt
- 12 oz. fingerling potatoes
- freshly ground black pepper
- olive oil (for drizzling)
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 head garlic (cloves smashed and peeled)
- 1 lb. grape tomatoes
- 1 Tbsp. sugar
- balsamic vinegar (for drizzling)
- 2 tsp. butter
- 1 Tbsp. all purpose flour
- 1 cup milk
- 8 oz. Monterey Jack cheese (shredded)
- 8 oz. provolone (shredded)
- 4 oz. cheese (high-quality aged cow's milk cheese, such as Beecher's Flagship, shredded)
- 4 oz. processed cheese (such as Velveeta)
- sweet gherkins (for serving)
- baguette (sliced, for serving)
- sopressata (Sweet dried, sliced, for serving)
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