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I Spell Love Q-U-E-S-O

Source of Recipe

From "Good Enough: A Cookbook" by Leanne Brown


Recipe Introduction

"There are days when I feel pretty awful about myself. Sometimes it's because a particular incident or conversation is on replay in my head. Other times it's because my internal critic is particularly loud and confusing. And still other times it's for no discernible reason beyond the fact that some days just seem hopeless. When I feel bad about myself, I am the last person I want to help. That's when a little ritual can be helpful. In a state of low self-esteem, I don't find my eccentricities charming. But, of course they still are! Even if I am not in a place to see them. So if I can, I like to make myself a meal that is particularly rooted in my individual taste. Working on something that is really just for me makes me feel a little special. Sure, I might wish that a partner, parent, or friend would make something special just for me and therefore give me that sense of being valued from the outside. Seems easier. But when the root of the problem is how you see yourself, and you spend some time acting like you value yourself, well, sometimes you can shift yourself into the reality that you are, in fact, worthy and lovable just as you are. And the pleasure of eating a fun thing just for you definitely helps, too. In short, act like you care about yourself and you might catch some of the caring. And if not, you still have a meal. In my case, I think about my particular favorite flavor. What is the potato chip I will always choose, the taco I will always order, the aroma that causes immediate salivation? Green chile and cheese! And the pinnacle of this combination is the poblano pepper. This dark green, mild pepper has an incredibly special fresh chile flavor, and enough heat to be on the radar but not so much that you can't eat a lot. So I make this dip for myself because it simply brings me pleasure."

List of Ingredients

â—¦  3 poblano peppers
â—¦  2 tablespoons butter
â—¦  1 tablespoon all-purpose flour
â—¦  3 scallions, finely chopped
â—¦  1 can (15 ½ ounces) black beans, drained and rinsed
â—¦  ½ cup whole milk
â—¦  ½ cup sour cream or yogurt
â—¦  8 ounces sharp white cheddar and/or jack cheese, shredded (about 2 cups)
â—¦  Fine sea salt, if needed
â—¦  Cilantro, for serving (optional)
â—¦  Tortillas, tortilla chips, or various cut-up vegetables, for serving


Recipe

Set the oven to broil. Place the poblanos in a cast-iron skillet, set the skillet in the oven, and let them char on one side, about 5 minutes. Using tongs, flip the poblanos and broil until the skin on all sides is blistered and blackened, 5 to 15 minutes more.

Transfer the blackened peppers to a metal bowl and cover with a dish towel to let them sit in their sweat and cool for 10 minutes.

Once the poblanos are cool enough to touch, gently peel off the skins, cut each poblano in half, and remove and discard the membranes, seeds, and stems. Chop the pepper flesh into small pieces and set aside.

Put the same cast-iron pan over medium heat and melt the butter. Add the flour and stir until it is no longer grainy. Sprinkle in most of the chopped scallions and all of the chopped poblanos and stir. Cook until the mixture smells great, about 1 minute, then add the beans and stir just to mix. Reduce the heat to low, pour in the milk and sour cream, and stir. Let the mixture just come to a boil and thicken slightly.

Turn off the heat, add all the shredded cheese, and stir until it melts into a smooth, thick cheese sauce. Taste and add a bit of salt if you think it needs it—but because of the salty cheese, I find it usually doesn't. Garnish with the reserved scallions and cilantro, if desired. Serve the queso with tortillas, tortilla chips, and/or various cut-up vegetables. Extra queso can be stored in a sealed container in the fridge for 3 to 5 days.

Makes 4 cups