Chiles Poblano


Serves 4
Reprinted with permission from “Queso!” by Lisa Fain, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House.


Chiles Poblano


For 1 Batch(es)


  • 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

  1. In a large skillet, melt the butter over low heat.
  2. Add the tomatoes and cook, stirring occasionally, until softened and some of the juices have been released, about 5 minutes.
  3. Stir in the poblanos and cook for 1 to 2 minutes longer, or until fragrant and warm.
  4. Stir in the milk, cheese and salt. Cook, stirring, until the cheese has melted, 1 to 2 minutes.
  5. Taste and add more salt, if you like. Serve with warm tortillas.

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