Recipe for Bullpepper's Chile Con Queso, Mexico City Style from the Restaurant section.
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.
We hope you enjoy your freshly made Bullpepper's Chile Con Queso, Mexico City Style. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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