spread vegetables evenly on a sheet pan and broil in the oven until they are half charred and soft


add salt to taste

and heated through

1 1/2 tablespoons vegetable oil

1/4 teaspoon ground coriander

cook until the cheese is fully melted and combined with the milk, stirring occasionally

preheat oven on the broiler setting

1/8 teaspoon green chile powder

stir in 3/4 cup of the salsa, lime juice, coriander, cumin and green chili powder until well incorporated

allow 2 minutes to cool.  peel the charred skin off and remove the seed core from the poblano

1 whole poblano pepper

First make the salsa blend

RECIPE:     salsa verde queso


1 lime (juiced)

1/8 teaspoon ground cumin

1/2 cup of milk

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H4489 Maple Rd., Colby, WI  54421 USA

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Toss tomatillos, poblano pepper, onions, garlic, and vegetable oil together till evenly coated

1lb yellow welcome cheese sauce base (cubed)

1.25lb (15-20) tomatillos, husked and rinsed

add salt to taste

2 whole garlic cloves

1/2 medium yellow onion (peeled and quartered)

aDD cheese sauce base and milk to a double boiler.

remove from heat, garnish with cilantro, and serve

1/4 bunch cilantro (chopped)

(rinse with cold water if necessary).  place all vegetables in a blender and pulse till pureed. set aside.