Yield: 6 servings
|¼ cup||Margarine (1/2 stick)|
|1 large||Red onion; finely chopped|
|12 eaches||Green poblanos -OR-|
|12 eaches||New Mexican chiles; roasted, peeled, veins and seeds removed, and cut into strips|
|1 each||Fresh or canned Jalapeno; minced|
|2 cups||Monterey Jack cheese; grated|
|2 cups||Mozzarella cheese; grated|
|1 cup||Heavy cream -OR-|
|1 cup||Yogurt; thinned with milk to consistency of heavy cream|
|\N \N||Freshly ground black pepper|
|1 large||Ripe tomato; peeled, finely chopped, and well drained|
Yield: 6 to 8 servings, more if used as a dip.
Melt the margarine in a frying pan over medium heat, then cook the onions, stirring, until transparent. Add poblano strips and jalapeno and cook, stirring, until softened. Add the cheeses and cook, over low heat, until the cheese begins to melt. Stir in the milk and heavy cream, and season with salt and pepper. Cook until a thick sauce is formed with the partially melted cheese, about 20 minutes.
Add the tomatoes just before serving. Serve immediately in individual bowls or small plates with freshly made corn tortillas.
In the Southwest, chile con queso is served from a chafing dish or fondue pot as a dip with tostados (toasted tortilla chips).
Patricia Quintana in _Red Hot Peppers_ by Jean Andrews, 1993.
MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-05-95