Latin Hamburger Queso Dip

Directions

1. Torch chile inside a cast iron pan using the Bernzomatic torch. Cook, turning occasionally until completely blackened. Place roasted chiles in a bowl and cover with a plate. Let rest for 5 minutes. Peel under cool running water and discard stem and seeds. Chop finely and set aside.
2. Toss cheeses with cornstarch in large bowl until evenly coated.
3. Heat saucepan over medium high heat. Add ground chuck and cook, stirring occasionally until no longer pink (about 5 minutes). Add cumin and pepper flakes and cook, stirring constantly until fragrant (about 30 seconds).
4. Add tomatoes, poblanos, and milk and stir to combine. Bring mixture to a boil, reduce heat to low and add cheese. Cook, stirring constantly with a wooden spoon until cheese is completely melted and sauce is smooth. Stir in Frank's, and scallions. Save some scallions to add topically.
5. Torch the top of dip for nice smoky note. Top with scallions and serve hot with tortilla chips.