Happy Cinco de Mayo, everybody! Here is a quick recipe for out of this world queso dip that will blow you away! It is quick, relatively easy, and will possibly cause a riot in your home!

Addictive Queso

8 oz.  shreddred monterey jack cheese
8 oz. of American cheese
8 oz. shredded cheddar cheese
2-3 roasted poblano peppers
2-3 tomatoes
1 c. heavy cream
2 cloves garlic
salt to taste

Directions:

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.

Place the chiles in a bowl, cover them with a towel, and let them stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins.

Slip the papery skins off the garlic.

Combine all of ingredients in crockpot. Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin with more milk or cream if necessary. Taste and adjust seasoning. For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc..
Serve hot from crock with tortilla chips