Bullpepper's Chile Con Queso - Mexico City Style |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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also called Queso Fundido around Southern New Mexico Ingredients:
1 poblano chile |
additional serrano peppers (optional) or jalapeno chile (optional) |
1 tablespoon vegetable oil |
1/2 small onion, minced |
1 garlic clove, 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 tortilla |
Directions:
1. Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of serrano or jalapeno 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 saute 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.
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