Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chile con Queso
- Level: Easy
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.
