Serves 4-6
2 poblano peppers
10-ounce container Philadelphia Cooking Creme
8-ounce package Mexican Blend Shredded Cheese
2 medium tomatoes, chopped fine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/4 cup minced cilantro
1/4 cup water
Cayenne pepper, to taste
Place peppers on a hot grill or under a broiler. Blacken the skins on all sides. Place them in a paper bag and roll top down to seal. Set aside until cool to touch, about 30 minutes. Peel off skins and discard seeds and stems. Chop peppers very fine. Add chopped peppers, cooking creme, cheese, tomatoes, garlic powder, onion powder, salt and paprika to a medium size pot and stir over low heat until cheese is melted. Add the cilantro, water and cayenne pepper and stir for another minute or so until it thickens to preference.Turn off heat and serve immediately as a dip or sauce.
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