Vegan Queso Fundido with Roasted Poblano Peppers

Ingredients

• 2 each Poblano Peppers
• about 340 g Vegan Mozzarella
• about 113 g Vegan Cream Cheese
• 0.25 medium Red Onion
• 2 cloves Garlic
• 0.5 each Jalapeño
• 0.25 cup Cilantro
• 1 tbsp Lime Juice
• 1 tbsp Olive Oil
• 0.25 tsp Salt
• 1 bag Tortilla Chips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to broil.
2. 2Place the 2 poblano peppers on a baking sheet. Broil in the preheated oven for 5 to 7 minutes per side, until the skin is blackened and blistered. Carefully transfer the roasted poblano peppers to a bowl, cover the bowl tightly with plastic wrap, and let them steam for 10 minutes to loosen the skin.
3. 3Once cooled, remove the plastic wrap. Carefully peel off the blackened skin from the 2 poblano peppers, remove the stems and seeds, and then dice the flesh into 0.635 cm pieces.
4. 4Finely dice the 0.25 medium red onion into 0.3175 cm pieces. Mince the 2 cloves garlic. Mince the 0.5 jalapeño.
5. 5In a 25.4 cm cast-iron skillet or other oven-safe dish, combine the about 340 g vegan mozzarella, about 113 g vegan cream cheese, the diced roasted poblano peppers, the finely diced 0.25 medium red onion, the minced 2 cloves garlic, the minced 0.5 jalapeño, the 0.25 cup cilantro, and the 1 tbsp lime juice.
6. 6Drizzle the mixture with the 1 tbsp olive oil and sprinkle with the 0.25 tsp salt.
7. 7Preheat your oven to 175°C. Place the skillet or dish in the preheated oven and bake for 15 to 20 minutes, or until the vegan cheese is fully melted, bubbly around the edges, and lightly golden.
8. 8Serve the Vegan Queso Fundido immediately, directly from the skillet or dish, with the 1 bag tortilla chips for dipping.

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