Bullpepper's Chile Con Queso - Mexico City Style
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 cup
ingredients
- 1 poblano chile
- additional serrano peppers (optional) or jalapeno chile (optional)
- 1 tablespoon vegetable oil
- 1⁄2 small onion, minced
- 1 garlic clove, finely chopped
- 1 cup shredded asadero cheese (or Monterey jack or mozzarella cheese)
- 1⁄4 cup half-and-half
- salt, to taste
- corn chips or flour tortilla
directions
- 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).
- 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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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!