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Bullpepper's Chile con Queso, Mexico City Style
(Queso con Rajas de Chile)

RG

Ingredients

  • 1 poblano chile
  • Additional serrano or jalapeno chiles (optional)
  • 1 tablespoon vegetable oil
  • 1/2 small onion, minced
  • 1 clove garlic, 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 tortillas

Instructions

  1. Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of serrano or jalapeño 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 sauté 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.
  3. Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas.
  4. Recipe can be increased if desired.

Yield: about 1 cup

Source: Bullpepper's, San Antonio, Texas - San Antonio Express-News


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