Devil’s Dusted Roasted Veggie Queso Blanco

2 T. flour

2T oil or unsalted butter

1 block Monterey Jack Cheese

1 Circle Queso Blanco Cheese

1/2 c. Half and Half (or heavy cream)

2 Habanero Peppers (the little orange ones)

2 Jalapeno Peppers

1 Roma Tomato

1/2 an onion

1/2 Any of the peppers, red, orange, yellow, green.
Clove or 2 of garlic

1 Tablespoon Devil’s Dust

Cilantro and red onion to garnish

Slice peppers in half lengthwise, and remove seeds. Half again so they remain flat on an oiled cookie sheet. Place in 450 oven until blackened. Alternately, blacken in cast iron on stovetop, or on grill with some oil. Remove from heat. Cool. Chop into small squares. Reserve a Tablespoon of the cooked peppers to top the dip with later.

Melt oil in skillet, add flour and whisk until smooth. Add Monterey Jack cheese and milk. Stir until smooth, adding milk to thin as necessary. Crumble 1/2 of the Cotija (Queso Blanco) cheese into the mix until smooth again. Reserve some to crumble on top.

Add Devil’s Dust and stir. Taste and adjust to your preferences.

Once complete, top with crumbled Queso Blanco, the Tablespoon of reserved roasted veggies, and sprinkle with some minced red pepper and chopped cilantro.

Can be served cold as well. I like the cold better, I think the flavors pop more! Either way, Mangia!