Chiles Poblano
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Serves 4
Reprinted with permission from “Queso!” by Lisa Fain, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House.
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 tablespoon(s) unsalted butter
- 1 1/2 cups grape tomatoes, diced
- 4 poblano chiles, roasted, peeled, seeded, and cut into thin slices
- 1/4 cup(s) whole milk
- 4 ounces Gruyère or asadero cheese, shredded
- 1/4 teaspoon(s) kosher salt
- Warm corn or flour tortillas, for serving
Chiles Poblano Directions
- In a large skillet, melt the butter over low heat.
- Add the tomatoes and cook, stirring occasionally, until softened and some of the juices have been released, about 5 minutes.
- Stir in the poblanos and cook for 1 to 2 minutes longer, or until fragrant and warm.
- Stir in the milk, cheese and salt. Cook, stirring, until the cheese has melted, 1 to 2 minutes.
- Taste and add more salt, if you like. Serve with warm tortillas.
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