CHILE CON QUESO

Chile with cheese is the literal translation. It’s more of an appetizer than an entree. And, it is easy to make. Plus, there as many recipes for Chile con Queso as there are cooks that make it. The variables are the type of cheeses you use and the kinds of chiles you prefer. Make it hot, make it mild. This recipe uses a fresh roasted poblano chile and a small jalapeño for a little heat. I opted for Pepper Jack and Velvetta cheese this time, but most any cheese of your choice is good as long as it melts smoothly. You can make it without the ground beef but that does add a lot of flavor. I also used fresh vine-ripe tomatoes that I cored and removed the skin. Use a 14 ounce can of diced tomatoes if you want. If you don’t want to use a fresh roasted poblano, use a small can of diced green chiles.

Ingredients:

• 1/2 lb lean ground beef

• 1 tsp canola oil

• 1/2 cup diced red or white onion

• 4 small Roma tomatoes, core removed, diced or 1 14 ounce can of diced tomatoes

• 1 medium poblano, roasted, skin and seeds removed, diced or 1 small can of diced green chiles

• 1 large garlic clove, minced

• 1 medium jalapeno, seeded, minced

• Kosher salt and black pepper

• 1/2 tsp garlic powder

• 1/2 tsp ground cumin

• 1 tbsp chile powder

• 1/2 cup whole milk

• 1/2 cup cream

• 2 cups shredded Pepper Jack cheese

• 1 cup velvetta, cubed

• 1/4 cup chopped chilantro

• 1/4 cup sliced green onions

• Tortilla chips

Directions:

• Heat a large skillet over medium high heat and add 1 tsp of canola oil. Crumble in the ground beef and cook until just browned. Add the onions, tomatoes, poblano, jalapeno, garlic, garlic powder, cumin, chile powder, salt and pepper to taste. Mix everything together well. Bring to a simmer, lower heat, cover, and cook for 25 minutes.

• Add the milk, cream, 1 1/2 cups Pepper Jack, and Velveeta and bring to a simmer, stirring, until all the cheeses have melted and are smooth. Taste and reseason if necessary.

• Place in individual small bowls and top with more Pepper Jack then serve with tortillas chips. Garnish with cilantro and green onions.