2 poblano chiles
1 tablespoon vegetable oil
1/2 Spanish onion, thinly sliced
12 ounces fingerling potatoes
Freshly ground black pepper
Olive oil, for drizzling
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 head garlic, cloves smashed and peeled
1 pound grape tomatoes
1 tablespoon sugar
Balsamic vinegar, for drizzling
2 teaspoons butter
1 tablespoon all-purpose flour
1 cup milk
8 ounces Monterey Jack cheese, shredded
8 ounces provolone, shredded
4 ounces high-quality aged cow's milk cheese, such as Beecher's Flagship Cheese, shredded
4 ounces processed cheese, such as Velveeta
Sweet gherkins, for serving
Baguette, sliced, for serving
Sweet dried sopressata, sliced, for serving
If you don't have a gas burner, you can char your poblanos under the broiler as well.
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