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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.

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