Chile con Queso, Chihuahua Style
This chile con queso is a far cry from the usual one served in the United States that is so often made with either Velveeta cheese or from a canned cheese soup base.
1 ½ tablespoons butter
½ cup white onion, chopped
½ cup roasted, peeled, seeded, and chopped poblano chiles
1 medium sized tomato, peeled, seeded and chopped
½ teaspoon dried leaf oregano
½ cup heavy cream
1/3 cup evaporated milk
¼ cup half & half
½ teaspoon salt
½ pound Oaxaca cheese or substitute mozzarella or Jim’s Melting Cheese Blend, grated
1. Soften the onion, chiles and tomato. Heat 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.
2. Make and thicken the sauce. Add the remaining ingredients except the cheese, bring to a boil, and simmer, stirring often, until the mixture has thickened to the consistency of a thick cream soup, 5 – 10 minutes.
3. Add the cheese. Add the cheese, remove the saucepan from the burner, and stir until the cheese is melted.