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    Chile con Queso

    Source of Recipe

    From "United Tastes of Texas" by Jessica Dupuy

    List of Ingredients

    • 1¼ pounds poblano peppers
    • 1 jalapeño pepper
    • ¼ cup finely chopped onion
    • 2 tsp canola oil
    • ¼ tsp ground cumin
    • 1 clove garlic, minced
    • 1 (16-ounce) package pasteurized prepared cheese product (Velveeta), cubed
    • 1 (10-ounce) can diced tomatoes and green chiles
    • Tortilla chips


    1. Preheat broiler.

    2. Broil poblano and jalapeño pepper on a foil-lined baking sheet 5 inches from heat 4 to 5 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop poblano peppers, and finely chop jalapeño pepper.

    3. Meanwhile, sauté onion in hot oil in a medium-size saucepan over medium-high heat 5 minutes or until tender. Add cumin and garlic, and sauté 1 minute. Add cheese and tomatoes to saucepan. Reduce heat to medium, and cook, stirring constantly, 8 minutes or until cheese melts. Stir in peppers. Serve warm with tortilla chips.

      Makes 3½ cups




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