Salsa De Chile Y Quesco

By HeatherS

Ingredients

• 2 medium fresh poblano or Anaheim chile peppers
• 1 tablespoon olive oil
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 2 medium roma tomatoes, chopped
• 1 cup half-and-half or light cream
• 1/4 teaspoon salt
• 1 3-ounce package cream cheese, softened and cut up
• 8 ounces asadero cheese, or (oaxaca cheese) cut up * if you cannot find this Mexican cheese you can substitute with Muenster cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°F. Line a baking sheet with foil. Halve chile peppers lengthwise remove seeds and membranes. Place pepper halves, cut sides down, on the baking sheet. Roast for 20 to 25 minutes or until skins are blistered and dark. Bring foil up around peppers to enclose. Let peppers stand for 20 to 30 minutes or until cool enough to handle. Using a knife, loosen edges of skins from peppers; pull off skins and discard. Chop peppers.

In a large skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes or until tender. Stir in peppers and tomatoes. Add half-and-half and salt; bring to a simmer. Add both cheeses a little at a time, stirring after each addition until all cheese is added and melted and mixture is bubbly.