Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Margarine (1/2 stick) 2 c Mozzarella cheese; grated
1 lg Red onion; finely chopped 1 c Milk
12 ea Green poblanos -OR- 1 c Heavy cream -OR-
12 ea New Mexican chiles; 1 c Yogurt; thinned with milk to
-roasted, peeled, veins and -consistency of heavy cream
-seeds removed, and cut into Salt
-strips Freshly ground black pepper
1 ea Fresh or canned Jalapeno; 1 lg Ripe tomato; peeled, finely
-minced -chopped, and well drained
2 c Monterey Jack cheese; grated

Yield: 6 to 8 servings, more if used as a dip.

Melt the margarine in a frying pan over medium heat, then cook the
onions, stirring, until transparent. Add poblano strips and jalapeno
and cook, stirring, until softened. Add the cheeses and cook, over
low heat, until the cheese begins to melt. Stir in the milk and
heavy cream, and season with salt and pepper. Cook until a thick
sauce is formed with the partially melted cheese, about 20 minutes.
Add the tomatoes just before serving. Serve immediately in
individual bowls or small plates with freshly made corn tortillas.
In the Southwest, chile con queso is served from a chafing dish or
fondue pot as a dip with tostados (toasted tortilla chips).

Patricia Quintana in _Red Hot Peppers_ by Jean Andrews, 1993.
MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-05-95

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