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  • Bullpepper's Chile Con Queso Mexico City Style

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    Bullpepper's Chile Con Queso Mexico City Style
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x poblano chile Additional serrano or possibly jalapeno chiles (optional)
    • 1 Tbsp. vegetable oil
    • 1/2 sm onion, chopped
    • 1 clv garlic, finely minced
    • 1 c. shredded Asadero cheese (or possibly Monterey jack or possibly mozzarella cheese)
    • 1/4 c. half-and-half Salt, to taste Corn chips or possibly flour tortillas

    Directions

    1. (Queso con Rajas de Chile)
    2. Roast the poblano chile, then peel and remove stem and seeds. (If you like, roast a couple of serrano or possibly jalapeno chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas). Heat the oil in a pan, add in the onion and garlic and saute/fry just till the onion is transparent. Add in the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, till the cheese is creamy, about 5 min. Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or possibly tortillas. Recipe can be increased if you like.
    3. Makes about 1 c.

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