Miguel's Chili con Queso

6 servings

This Chile con Queso is from the northern Mexico State of Chihuahua. Instead of using tortilla chips, a warm tortilla is best. This is also good as an omlet filling.


6 Tbsp vegetable oil
1 medium white onion, sliced thin
12 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips
1 medium tomato, peeled and thinly sliced
1 scant cup milk
2 cups (8 ounces) shredded Monterey Jack or Muenster cheese
1-1/2 tsp sea salt
fresh flour or corn tortillas, warmed


In a heavy saucepan, heat oil over medium heat.
Add onion slices and cook until they are wilted and transparent but not browned.
Add chiles and tomato; cook for 8 to 10 minutes.
Add milk and cook over low heat for an additional 3 minutes.
Add the cheese and salt and stir until the chees melts.
Transfer to a serving bowl and serve hot with fresh tortillas.

Fonda San Miguel, Thirty Years of Food and Art by Miguel Ravago and Tom Gilliland