Chile con Queso

Level:
Easy
Ingredients
  • 1 1/2 cups grated Mexican Asadero or Manchego cheese
  • 1 cup Roasted Jalapeno Salsa
  • ROASTED JALAPENO SALSA
  • 2 slices red onion, 1/2-inch thick
  • 4 cloves garlic, peeled
  • 12 jalapeno chiles, seeded and halved
  • 3 Anaheim or Poblano chiles, seeded and halved
  • 1/4 cup olive oil
  • 2 teaspoons dried oregano
  • Juice of 1 lime
  • 1 teaspoon sea salt
  • 1/2 cup water
Directions

Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately.

ROASTED JALAPENO SALSA

In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.

Yield: about 1 1/2 cups


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    Chile Con Queso

    Recipe courtesy of Ree Drummond