Mija'S Mama Chili

1. 1

   Roast chilies in 400u00b0 oven for approximately 20 to 30 minutes or until skin is wrinkled, dry and puffy.

2. 2

   While chilies are roasting, saute garlic, onion and tomato in small amount of oil. When chilies are done, run cold water over them and peel.

3. 3

   Skin should peel off easily.

4. 4

   After peeled, cut off stem and slice open.

5. 5

   Remove seeds and vein (seeds will stick to vein).

6. 6

   Leave some of the seeds if you want the chili hotter, the more seeds, the hotter the chili.

7. 7

   Chop up the chilies and add to the garlic mixture.

8. 8

   Next, add cheese and stir until melted.

9. 9

   Add enough milk to make the mixture creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.