Chile con Queso.
Roasted Anaheim chiles and melted cheese pull double duty—serve it over hot tortillas or alongside grilled meat
Roasted Anaheim chiles and melted cheese pull double duty—serve it over hot tortillas or alongside grilled meat
Ingredients
Ingredients
- 5 Tablespoons avocado oil
- 1½ cups sweet onion, diced
- 1 cup tomato, thinly sliced
- 15 green Anaheim/Hatch chiles, roasted, peeled, and cut into strips
- salt and pepper to taste
- ¾ cup whole milk
- 3 Tablespoons water
- 8 ounces Chihuahua, Asadero, OR Muenster cheese, diced or grated
Method
-
01
Sauté onion until translucent
2 minUse deep skillet over low heat with oil.
-
02
Add tomatoes and chiles, cover and cook
5 minSeason with salt, cook covered over medium heat.
-
03
Add milk and water, simmer briefly
3 minYou're looking for a gentle simmer with just a few lazy bubbles breaking the surface — this warms the milk through without scorching it or causing the cheese to break when it hits the pan.
-
04
Stir in cheese until melted
2 minAdd just before serving.
From Mike's Notebook
Low heat on the onions prevents browning; you want them soft and sweet, not caramelized.
Don't skip peeling the roasted chiles — the charred skin turns bitter as it sits.
Add cheese off-heat and stir constantly so it melts smooth instead of breaking into strings.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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