Chile Con Queso


  • 4 fresh Anaheim chilies
  • 2 T vegetable oil
  • 1 yellow onion, peeled and chopped
  • 2 cloves garlic, finely chopped
  • 1 lb. grated white cheddar cheese
  • 1 T sour cream
  1. Char the chilies over a flame or in the broiler. Place them in a paper bag to steam off the skin. Rub off the skin, stem, seed and coarsely chop.
  2. Heat the oil in a large pan. Add the onion and garlic and cook slowly until both are translucent.
  3. Add the chilies and cook for 10 minutes.
  4. Reduce the heat to low, add the cheese, stirring constantly until cheese melts. Be careful to keep the heat low or the cheese will “seize” and become stringy.


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