Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chile con Queso

Name: Chile con Queso
Cuisine: mexican
Ingredients: 1 1/2 cups grated Mexican Asadero or Manchego cheese; 1 cup Roasted Jalapeno Salsa, recipe follows; 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

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Level: Easy

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Ingredients

1 1/2 cups grated Mexican Asadero or Manchego cheese

1 cup Roasted Jalapeno Salsa, recipe follows

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.