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Chile Con Queso 11

Chile Con Queso 11 comes together with Unsalted Butter, Sea Salt, Monterey Jack Cheese Grated, Sharp Cheddar Cheese Grated, and Heavy Cream Or Half And Half. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1/2 tsp
• 6 oz
• 6 oz
• 3/4 cup

Method (preview)

1. 1

   In a large skillet over medium heat, melt the butter; add the onion, and cook until translucent, about 5 minutes, stirring often.

2. 2

   Add the tomatoes and their juices, the chiles, salt, and cayenne pepper.

3. 3

   Reduce heat to low and simmer for 15 minutes.

4. 4

   Stir in the grated cheeses, and continue to stir until they begin to melt.

5. 5

   Slowly add the cream, and cook 10 minutes longer, stirring often.

6. 6

   Taste and correct the seasonings with salt and cayenne pepper.

7. 7

   Serve in a hot chafing dish. Makes 3 cups.

8. 8

   To roast chiles and peppers, place them directly on the open gas flame of a stovetop burner or directly under the broiler.

9. 9

   Blacken on all sides, turning occasionally with a pair of tongs.

10. 10

    When charred on all sides, remove them form the heat with tongs and cool completely.

11. 11

    Rub off charred skin with your fingers, a kitchen towel or paper towels.