Dip - Hot Salsa De Chile Y Queso (Asadero cheese)

By á-47

Ingredients

• 2 medium fresh poblano chiles, roasted, peeled and chopped
• 1 Tbsp. olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 medium roma tomatoes, chopped
• 1 cup half0-and-half
• 1/4 tea. salt
• 1 (3 oz) pkg. cream cheese, softened and cut up
• 8 oz. Asadero Cheese, cut up

Preparation

Step 1

Preheat oven to 425 degrees.

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 cheeses is added and melted and mixture is bubbly.