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)
Preheat the oven to 375F.
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.
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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