Classic Chili Con Queso

• • • 1 tablespoon Food Club® Vegetable Oil
    • 2 poblano peppers, chopped
    • ½ small white onion, chopped
    • 1 garlic clove, minced
    • 1 pound ground chuck
    • 1 teaspoon Food Club® Texas Style Chili Powder
    • 1 teaspoon Food Club® Ground Cumin
    • 2 cups Fresh Harvest™ Vitamin D Whole Milk
    • ½ cup heavy cream
    • 2 tablespoons cornstarch
    • 2 cups Food Club® Shredded Mild Cheddar Cheese
    • 2 cups Food Club® Finely Shredded Monterey Jack Cheese
    • 1 teaspoon kosher salt
    • 1 can (14.5 ounces) Food Club® Diced Tomatoes in Juice, drained
    • 2 teaspoons chopped fresh chives
    • 1 bag (11.5 ounces) Food Club® Yellow Corn Tortilla Chips

• • • In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally.
    • Add garlic; cook 1 minute, stirring frequently.
    • Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
    • In medium saucepot, heat milk and cream to a simmer over medium-high heat.
    • In small bowl, whisk cornstarch and ¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth.
    • Stir in tomatoes.
    • Makes about 9 cups.
    • Serve queso topped with ground chuck mixture and chives along with chips.