Rajas de Chile con Queso
Submitted by Ruth Valdez
I was born and raised in El Paso. I'm a single mom of two boys, and I work in the medical field. I love my family and community very much, and I love cooking homemade meals. I love shopping at Food City Estrella for the quality meat selection, low prices on veggies and fruits, and their authentic Mexican sweet breads & tamales that my family loves.
Serves 8 - 10
This treasured recipe, a delicious tradition handed down through generations, was lovingly taught to Ruth by her mother. Rooted in her family's history, it has become a beloved side dish in their home. Roasted chiles, jalapeños, tomatoes, and garlic infuse it with heartwarming flavors.
Ingredients:
If You Shop at Estrella:
7-8 Long Green Chiles, Produce Department
3 Jalapeños, Produce Department
2 Roma Tomatoes, Produce Department
4-5 Garlic Cloves, Produce Department
Half White Onion, Sliced, Produce Department
1 tsp of Dried Oregano, Aisle 2
1 cup of Cubed Muenster Cheese or Monterey Jack cheese, Aisle 1
2 tablespoons of Knorr Chicken Bouillon, Aisle 5
If You Shop at Ranchland:
7-8 Long Green Chiles, Produce Department
3 Jalapeños, Produce Department
2 Roma Tomatoes, Produce Department
4-5 Garlic Cloves, Produce Department
Half White Onion, Sliced, Produce Department
1 tsp of Dried Oregano, Aisle 9B
1 cup of Cubed Muenster Cheese or Monterey Jack cheese, Deli Meats Department
2 tablespoons of Knorr Chicken Bouillon, Aisle 11A
Directions:
Start by roasting the chiles, jalapeños, roma tomatoes, and garlic over an open flame or on a comal until they are charred on all sides – about 10 to 15 minutes each, rotating them on the fire of heat. Roast the tomatoes with foil so that they won’t leave a mess.
Set aside the roasted chiles and place them in a plastic or Ziploc bag for 15-20 minutes.
Meanwhile, put the roasted tomatoes and garlic, along with 2 tablespoons of chicken bouillon and oregano, in a blender. Blend until smooth and set it aside.
Begin peeling the roasted chiles and jalapeños by removing the roasted skin, the tops of the chiles, and the seeds. Once cleaned, cut them into strips or pieces and set them aside.
In a Dutch oven or large pot, heat up some oil, then add the sliced onions. Stir until they brown, then pour in the tomato/garlic sauce and add the cut-up chiles.
Stir everything together and bring it to a low/medium boil.
Once it boils, turn off the heat and add the cubed cheese. Cover and let the cheese melt.
Stir and serve with tostadas or as a side dish with rice and chuck steak.