Print Recipe

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



  • 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


  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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.