Bullpepper's Chile Con Queso - Mexico City Style

1. 1

   Roast the poblano chile, then peel and remove stem and seeds.

2. 2

   (If desired, roast a couple of serrano or jalapeno chiles at the same time; seed and mince.)

3. 3

   Slice poblano into thin strips (rajas).

4. 4

   Heat the oil in a pan, add the onion and garlic and saute just until the onion is transparent.

5. 5

   Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.

6. 6

   Season to taste with salt.

7. 7

   Transfer to a heated chafing dish and serve immediately, along with chips or tortillas.

8. 8

   Recipe can be increased if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.