Goat cheese in queso? We wouldn’t expect anything different from heifer, which donates goats (and other livestock) around the world as part of its mission to increase food and economic security. Here in arkansas, heifer usa initiatives include the foodshed farms csa and grass roots farmers cooperative, two organizations that help farmers distribute the fresh food they produce.

Queso Blanco With Smoked Poblanos & Goat Cheese

Café @ Heifer, Little Rock | Yields 1 Gallon

4 poblano peppers
1 cup cherrywood chips, soaked in water
1/4 cup unsalted butter
1 white onion, diced
1 tablespoon minced garlic
1 cup white wine
4 pounds queso blanco, diced
8 ounces goat cheese
1 cup cream cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper, to taste

Soak cherrywood chips in water for at least 30 minutes. Heat a charcoal grill to 225° F. Add cherrywood chips and allow them to smoke. Smoke the poblano peppers for 1 1/2 hours, or until slightly charred and soft. Allow peppers to cool, then remove seeds and chop fine. In a large stockpot, melt the butter and sauté the onions and garlic until translucent and slightly caramelized. Deglaze the pot with the white wine. Add the queso blanco and allow to melt, stirring continuously so that the pan does not scorch. Add the crumbled goat cheese, cream cheese and cilantro, continuing to stir until blended. Add the heavy cream and stir. Add the cumin, paprika and chili powder, then adjust the salt and pepper to taste. Warm water can be added to adjust consistency. Serve with warm tortilla chips.