What’s Cooking in Gail’s Kitchen? The Chow Down: Quest Fundido Poblano Dip! When my garden harvested a nice crop of poblano peppers, I was already counting the days until I would take these mildly rich green peppers and transform them into an earthy Mexican favorite. Poblanos, you see, are a cross between a jalapeño and a bell pepper. Hot, but not a scorcher, if you know what I mean. You may be more familiar with them in a popular restaurant dish called a chile relleno or another known as chile poblano. Either way, they’re amazing. 
QUEST FUNDIDO POBLANO DIP
Ingredients: 

2-4 chili poblano peppers

1/2 pound ground beef

1/2 teaspoon sea salt 

1/4 teaspoon cumin powder 

1/8 teaspoon garlic powder 

1/8 teaspoon black pepper 

8 ounces Monterey Jack cheese, shredded 

4 ounces feta cheese

Corn tortilla chips
Instructions:

Heat an iron skillet on the stove over medium-high setting. Place poblano peppers into pan. Allow peppers to blister and blacken. Turn with tongs to allow even roasting. When the peppers are charred and soft, transfer them to a covered bowl to steam and cool, about 10-15 minutes. When able to handle, peel skins and discard. Cut poblano peppers into strips or chop into smaller pieces. Layer in the bottom of a casserole dish. Set aside. In a medium skillet, cook ground beef over medium-high heat. Break into small pieces, turning often until ground beef is browned and crumbled. Drain, if necessary. Add sea salt, cumin powder, garlic powder, and black pepper. Mix well. Layer crumbled ground beef over poblano peppers. Top with shredded Monterey Jack cheese and feta cheese crumbles. Broil until cheeses are melted and golden brown in spots. Serve warm with corn tortilla chips.