Queso Dip

Culinary Tools:

  • 8-inch Skillet with Cover
  • Chef’s Knife


  • 1/2 pound mushrooms, minced
  • 2 (10 ounces) poblano chili peppers, Julianne
  • 1 tablespoon garlic, minced
  • 2 (1 ounces) Fresno Chili, sliced and seeded
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 ounces Farmers Cheese
  • 2 ounces Feta cheese
  • 4 ounces pepper jack
  • Serve with flour tortillas (6 inches), warmed up


With the Chef’s knife minced carefully the mushrooms

Pre heats Skillet in a medium-high temperature during 3 minutes. Reduce temperature to medium, add the poblano chiles and mushrooms; let it cook and mixing well for about 2 minutes. Add the garlic, the Fresno Chile, the thyme and the oregano; cook and mix it well for 2 more minutes. Cover it and let it cook with the Redy-cook valve open. When the valve sounds, spread the Farmers, feta and Pepper Jack cheese, turn off the stove and let it rest for 3 minutes. Serve with tortilla chips.