Chili con Queso

Ingredients

• 1 poblano chile
• 1 small carrot, finely chopped
• 1 jalapeño, seeded, finely chopped
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil, divided
• Kosher salt, freshly ground pepper
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 large tomato, chopped
• 1 16-oz. package Velveeta cheese, cut into 1" pieces
• Tortilla chips (for serving)

Steps

1. Char poblano chile over a gas flame, turning occasionally, until skin is blackened, 8–10 minutes; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. (Alternatively, broil chiles on a foil-lined baking sheet, turning occasionally, until skin is blackened, 8–10 minutes.) Peel, seed, and finely chop. Transfer to a medium bowl and add carrot, jalapeño, vinegar, sugar, and 1 Tbsp. oil; season with salt and pepper and toss to combine. Set chile mixture aside.
2. Heat remaining 1 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until softened but not brown, 8–10 minutes. Add tomato and cook, stirring, until slightly softened, about 1 minute; season with salt and pepper. Reduce heat to medium-low, add cheese, and cook, whisking constantly, until melted, 5–8 minutes. Add chile mixture and cook, stirring often, until carrot and jalapeño are slightly softened, about 3 minutes longer.
3. Serve with tortilla chips.
4. This recipe is from the forthcoming Tacolicious cookbook by Sara Deseran, due out in Fall 2014 (Ten Speed Press).