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CHILE CON QUESO ESTILO CHIHUAHUA
Chile and Cheese Chihuahua Style1 1/2 tablespoons butter
1/2 cup onion
½ cup anaheim or New Mexico chiles, roasted, peeled, stemmed, seeded and chopped
1 tomato, peeled, seeded and chopped
1/4 teaspoon oregano
½ cup cream
1/3 cup evaporated milk
1/4 cup half & half
½ teaspoon salt
1/2 pound Oaxaca cheese, coarsely gratedHeat a saucepan over medium heat, melt the butter, add the onion and chiles and cook until the onion just begins to soften, about 3 minutes. Add the tomato and cook for 2 more minutes. Add the remaining ingredients except the cheese, bring to a boil, and simmer, stirring often, until the mixture is thickened to the consistency of a thick cream soup, 5 - 10 minutes. Add the cheese, remove from the burner and stir until the cheese is melted. Serve immediately with hot flour tortillas. (Use ½ half the cheese and use 3/4 Oaxaca and 1/4 manchego cheese for crab enchilada sauce).
