Recipe courtesy of Cynthia Garcia
Total:
15 min
Active:
5 min
Level:
None

Ingredients

Directions

Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Rajas con Queso Mini Tamales

Recipe courtesy of Marcela Valladolid

Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas

Rajas de Chiles y Queso Manchego

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile con Queso

Recipe courtesy of La Paz Restaurante and Cantina

Mascarpone Chile con Queso

Recipe courtesy of Janos Wilder

Chile con Queso

Recipe courtesy of Food Network Kitchen

Queso Fundido con Chorizo

Recipe courtesy of Food Network Kitchen

Quesadillas con Queso

Recipe courtesy of Rachael Ray

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.