CHILE CON QUESO (from Texas, for six)



6 fresh Anaheim chiles

2 tablespoons vegetable oil

1 yellow onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 pound grated white cheddar (any other color of cheddar is unacceptable here…)

1 tablespoon sour cream

1 tablespoon minced cilantro for garnish

tortilla chips and tomato salsa to accompany



1. Char chiles over a flame or under a broiler, turning to blacken all over. Place in a paper bag, close and steam 15 minutes. Rub off skin and remove stems.

2. Slice open, scrape out veins and seeds, and coarsely chop.

3. Heat oil in a saucepan over medium heat, add onion and garlic and cook until translucent, about 10 minutes. Add chiles and cook another 10 minutes.

4. Reduce heat to medium low, add cheddar and cook, stirring constantly, until cheese melts, about 5 minutes. Stir in sour cream. Sprinkle with cilantro and serve immediately with tortilla chips and tomato salsa.


adapted from Saveur Magazine

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