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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
  






Instructions



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