Bullpepper`s Chile Con Queso - Mexico City Style Recipe

Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of serrano or jalapeno chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas). Heat the oil in a pan, add the onion and garlic and saute just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes. Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas. Recipe can be increased if desired.