Chiles Con Queso (Chilies in Cheese Sauce)
- Reviews 1
Ready In: 1 hr
Serves: 4-6
Ingredients
- 4 serrano chilies (or other fresh green chillies)
- 1 tablespoon vegetable oil
- 1⁄2 red onion, finely chopped
- 500 g monterey jack cheese, grated
- 2 tablespoons creme fraiche
- 3 tablespoons heavy cream
- 2 firm tomatoes, halved and seeds removed
- 1 tablespoon tequila
Directions
- Place the chilies in a dry frying pan over a medium heat until all the skin blisters and darkens. Be careful not to allow the chili flesh to burn.
- Place the chilies in a polythene bag for 20 minutes, and then remove the skins and seeds.
- Cut the chilies into thin strips and then cut the strips in half to make short strips.
- Heat the oil in a frying pan and cook the onion until it is beginning to soften. Add the cheese, creme fraiche and cream and continue heating over a low heat until the cheese melts.
- Add the chilies and stir continuously until the sauce becomes smooth.
- Dice the tomatoes into 1/2in pieces. Stir into the sauce, and then pour into a serving dish.
- Just before serving, stir in the tequila and mix well.
- Serve warm with tortilla chips.
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