Beef and Green Chile Queso

2 tsp. canola oil
1/2 lb. ground beef
1/2 yellow onion, diced
2 garlic cloves, minced
salt and pepper to taste
1 1/2 tsp. cumin
1 tsp. chili powder
1 cup chicken stock
3 Tbsp. butter
1/2 onion, diced
1 poblano pepper, diced
3 jalapenos, diced
1/2 cup Santa Fe Ole Hatch Green Chile
2 Tbsp. flour
1 1/2 cups milk
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Pepper Jack cheese, shredded
pico de gallo, sour cream, chopped onions for garnish

Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking up with a spoon until browned
Transfer to a bowl and set aside
Add onion and cook til translucent and softened, 3-4 minutes. Add garlic and cook 1 more minute
Season with salt, pepper, cumin and chili powder and cook 1 minute to toast the spices
Add chicken stock and beef back to the skillet
Bring to a simmer and cook until stock has completely evaporated, about 10 minutes
Remove from heat, taste and adjust seasoning if needed
For the queso, melt the butter in a medium saucepan over medium heat
Cook onion, poblano, jalapeno and garlic 4-5 minutes, until soft
Add green chile and stir to combine. Stir in flour and cook until incorporated, 1 minute
Whisk in milk and bring to a boil, stirring constantly.
Reduce heat to low, add cheeses and stir until completely smooth.
Add milk one tablespoon at a time to thin if needed
Pour the hot queso over the skillet with the meat. Serve immediately with chips

Click here for Santa Fe Ole Hatch Green Chile