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

Yield: about 1 cup

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.

Notes

Recipe can be increased if desired.

Attribution

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