Bullpepper's Chile Con Queso - Mexico City Style

• 1 poblano chile
• additional serrano peppers (optional) or jalapeno chile (optional)
• 1 tablespoon vegetable oil
• 12 small onion, minced
• 1 garlic clove, finely chopped
• 1 cup shredded asadero cheese (or Monterey jack or mozzarella cheese)
• 14 cup half-and-half
• salt, to taste
• corn chips or flour tortilla

1. Roast the poblano chile, then peel and remove stem and seeds.
2. (If desired, roast a couple of serrano or jalapeno chiles at the same time; seed and mince.)
3. Slice poblano into thin strips (rajas).
4. Heat the oil in a pan, add the onion and garlic and saute just until the onion is transparent.
5. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.
6. Season to taste with salt.
7. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas.
8. Recipe can be increased if desired.

chile, additional serrano peppers, vegetable oil, onion, garlic, asadero cheese, salt, corn chips

Taken from www.food.com/recipe/bullpeppers-chile-con-queso-mexico-city-style-480396 (may not work)