- 6 long green chilis
- 3 Tbs. olive oil
- 1 cup onion, chopped
- 4 fresh jalapeno chilies, stemmed and seeded and sliced into rounds
- 4 garlic cloves, peeled and minced
- ½ tsp. oregano, crumbled
- 1 – 1½ cups chicken broth (homemade or canned)
- ½ cup canned crushed tomatoes with the added puree
- ¾ lb. Monterey Jack cheese, cubed
- Corn tortillas
In the open flame of a gas broiler, or under a preheated broiler, roast the long green chilies, turning them until they are lightly, but evenly, charred. Steam the chilies in a paper back, or in a bowl covered with a plate, until cool. Rub away the burned peel. Stem and seed the chilies and coarsely chop them. There should be about 1 cup.
In a medium saucepan over low heat, warm the olive oil. Add the onions, jalapenos, garlic and oregano and cook, covered, until the onions are translucent, about 7 minutes. Add the chicken broth, tomatoes, and chopped green chilies and bring to a simmer. Partially cover and cook, stirring once or twice, for 15 minutes. The recipe can be prepared 3 days ahead. Cool it and refrigerate it covered.
Over low heat, bring the broth mixture to a simmer. Stir in the cheese, cover the pan, and cook, stirring once or twice, until the cheese is just melted and is “stringing.” Transfer the chili con queso to a bowl and serve immediately, accompanied by corn tortillas and chips.
Makes 4-6 servings.
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