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Recipe Categories : | Mexican
| Chili | Hot
& Spicy | Appetizers |
MAIN INDEX |
Serves : 6
Ingredients :
- 4 tbsp butter
- 1 large onion, finely chopped
- 6 fresh Anaheim chilies, roasted, peeled, and seeded
- 1 large tomato, peeled and seeded, and cut into ¼" dice
- 1 lb grated queso asadero, Monterey Jack, or cream cheese
- ¼ cup homemade
thickened cream, half-and-half, or sour cream thinned with 1½
tbsp heavy cream
- salt and pepper, to taste
- fresh
tortillas, warmed, or tortilla chips
Preparation and Cooking Instructions :
- Melt the butter in a large skillet. Add the onion and cook over medium
heat until slightly wilted but not browned, about 5 minutes. Add the
chilies and tomato and simmer until vegetables are soft, about 10 minutes.
Add the cheese and cream and stir over medium-low heat until the cheese
melts and the mixture is smooth, about 2 - 3 minutes. Season with salt
and pepper to taste, and serve immediately, accompanied by warm tortillas
or tortilla chips.
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