An adapted recipe of Chef Ben Berryhill.

Creamy Poblano Chile Dressing

Vegetable oil for coating poblanos
1 poblano chile
1 serrano chile
1/3 cup red onion, chopped
1 cup buttermilk
1 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon walnut oil or extra virgin olive oil
2 tablespoon cilantro, chopped
1/4 cup Wisconsin Cotija or Parmesan, finely grated - divided use

1. Preheat broiler. Lightly oil the poblano chile and broil, turning as necessary until skin is blackened, about 10 minutes. When cool enough to handle, peel and seed; roughly chop and set aside.
2. Remove the seeds and stems from the serrano chile; chop.
   In a blender beaker, combine poblano, serrano, red onion, buttermilk, mayonnaise, lime juice, oil and cilantro. Purée until smooth and creamy.
3. Add grated Cotija cheese to the dressing, stir to mix. Refrigerate until ready to use.

Makes about 2 1/2 cups.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.