Chile Con Queso

By Bettye

Chihuaha-style queso. Best when wrapped in a warm flour or corn tortilla like a taco.

Ingredients

• 6 T. vegetable oil
• 1 medium white onion, sliced thin
• 12 poblano chiles, roasted, peeled, seeded, and cut into 1/4 inch strips
• 1 medium tomato, peeled and thinly sliced
• 1 scant cup milk
• 2 cups shredded Monterey Jack or Muenster cheese
• 1 1/2 t. sea salt
• Fresh tortillas, corn or flour, warmed

Preparation

Step 1

Prepare chiles and tomato before starting the assembly.

Roast chiles on a grill or under the broiler until blackened all around. When cool peel black skin and discard. Cut chiles into 1/4 inch strips.

To peel the tomato bring a pot of water to a boil, cut and X in the bottom of the tomato and gently slide into the boiling water. Boil for up to 1 minute an transfer to a colander. When cool enough to handle, gently peel away the skin and discard.

In a heavy saucepan, heat oil over medium heat. Add onion slices and cook until they are wilted and transparent but not browned. Add chiles and thinly sliced tomato to the mixture and cook for 8 to 10 minutes. Add milk and cook over low heat for an additional 3 minutes. Add the cheese and salt and stir until the cheese melts. (Or put the hot vegetable and milk mixture in a bowl, top with shredded cheese, and heat about 2 minutes in the microwave, stirring once or twice). Transfer to a serving bowl and serve hot with fresh tortillas. Serves 6.