Chili and Cheese Paste for Rice

• 6-8 (60 g) fresh or dried chilis (Anaheim, jalapeno, or serrano), seeded to minimize hotness, if desired
• 1/2 cup (125 ml) water
• 1 1/2 cups (200 g) shredded melting cheese, such as Cantal, Monterey Jack, or fontina
• 2 tablespoons (30 g) butter
• 3 cloves garlic, peeled and finely chopped (optional)
• 1/2 teaspoon sea salt
• 1/4 cup thinly sliced green onions (optional)

1. Cut chilies in lengthwise strips.
2. Place water and chilies in a medium saucepan over high heat and bring to a boil.
3. Reduce heat to low and cook, covered, 5 minutes or until chiles are soft.
4. Stir in cheese, butter, garlic, and salt.
5. Cook, covered, 2 minutes more.
6. Remove from heat, stir in green onions, cover, and let sit a few minutes, until mixture develops a paste consistency.
7. Serve over rice.

serrano, water, melting cheese, butter, garlic, salt, green onions

Taken from www.cookstr.com/recipes/chili-and-cheese-paste-for-rice (may not work)