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
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).
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.
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.
Yield: about 1 cup
Source: Bullpepper's, San Antonio, Texas - San Antonio Express-News