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Bullpepper's Chile con Queso, Mexico City Style (Queso con Rajas de Chile)
1 poblano chile
Additional serrano or jalapeño chiles (optional)
1 T. 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 C. 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 jalapeño 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 sauté 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.
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