Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
115 Calories
Recipe Instructions
Step 1
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Ingredients
2 tablespoons vegetable oil
salt to taste
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
0.25 cup milk
0.5 onion, diced
0.25 cup shredded Monterey Jack cheese
0.5 cup shredded queso asadero (white Mexican cheese)
