Ingredients:
Salsa
- 2 poblano peppers, stem and seeds removed, sliced in to 4 to 6 strips
- 4 to 6 roma tomatoes, quartered
- 4 cloves of garlic, mashed
- 1 teaspoon kosher salt
- 1 teaspoon freshly squeezed lime juice
- Dash of your favorite hot sauce
Queso
- 1-16 ounce package Pre 95% lean ground beef
- High heat oil cooking spray or 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
-
12 oz cream cheese, room temperature and cut into 2 inch cubes
-
16 oz Chihuahua cheese, grated
For Serving
- Tortillas
- Chopped fresh cilantro
- Sliced avocado
Instructions:
Preheat oven to 400° F. Line a baking sheet with parchment paper, add the poblano strips and tomato quarters. Season with salt and pepper and roast until skins are charred, about 15 to 20 minutes. Remove from oven and let cool.
Heat a large cast iron skillet over medium-high heat. Add the ground beef and the taco seasoning. Brown the ground beef until cooked through, about 6 to 7 minutes.
Peel the charred skins from the peppers and tomatoes (this does not have to be too precise, the skins will add some smokiness so it’s fine to have a bit mixed in.) Put in a food processor or blender and add the salt, lime, and hot sauce. Pulse until blended but still a bit chunky.
In a large pot over medium heat, add butter and whisk until melted, about 1 minute. Add the flour and whisk until incorporated, about another minute. Add the milk, and whisk for 5 minutes, until the mixture begins to thicken slightly. Add the cream cheese and stir until melted stir in the shredded cheese, reserving about 1/2 cup to top the Queso.
Return the cast iron pan with the beef to the stove over medium low heat. Add the queso mixture and stir until everything is combined. Top with the remaining cheese and place under the broiler for 2 to 3 minutes, until cheese is bubbling and beginning to brown.
Warm tortillas in a clean dish towel and place in the microwave for about 45 seconds, until warm. Drizzle some of the salsa over the queso fundido and top with the chopped cilantro. Serve in the cast iron pan with the warm tortillas.
