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Bullpepper's Chile Con Queso - Mexico City Style

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“also called Queso Fundido around Southern New Mexico”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

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

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