Bullpepper's Chile con Queso, Mexico City Style (Queso con Rajas de Chile) Source: - Bullpepper's, San Antonio, Texas - San Antonio Express-News 1 poblano chile Additional serrano or jalape?o 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 jalape?o 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 saut? 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. Makes about 1 cup. |