All Simple Vegetable Recipes


Simple Chiles con Queso Cooking Recipes

Chiles con Queso

 

Make your own tortilla chips to serve with this delicious cheese and chile dish. It is also wonderful as a hot dip for crisp raw vegetables, such as broccoli, celery, fennel sticks, and so on. I like to serve it spooned over new potatoes boiled in their jackets and cut up on the plate - unorthodox, but a perfect companion to grilled pork chops.


Makes 6 to 8 servings if spooned over potatoes

  • 2 tablespoons pure olive oil

  • 1 large onion, finely chopped

  • 2 small cloves garlic, minced, or more to taste

  • 2 large ripe tomatoes, peeled, seeded, and chopped

  • 6 fresh poblano chiles, roasted, peeled, seeded, and chopped

  • Salt to taste

  • 8 ounces Monterey Jack cheese, grated (2 cups)

  1. Preheat the oven to 375F.

  2. Heat the oil in a medium size heavy skillet over medium heat. Add the onion and garlic and cook, stirring, until translucent, about 5 minutes. Stir in the tomatoes and chiles and cook just until the chiles are wilted, about 3 minutes longer. Remove the pan from the heat, and season the mixture with salt. Turn the mixture into a 1 1/2-quart deep ovenproof casserole. Stir in one-third of the cheese. Spread the remaining cheese on top.

  3. Bake until the cheese is bubbling and golden brown, 15 to 20 minutes. If using as a dip, put the casserole as is on a serving platter, surrounded by crisp tortilla pieces or vegetables. If you will be spooning it over potatoes, stir to combine before serving. Serve very hot.

More about Simple Chiles and Sweet Peppers Cooking Recipes


Copyright © 2008-2017 AllVegetableRecipes.com. All Rights Reserved

AllVegetableRecipes.com is a participant in the Amazon Serivce LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy