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



  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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