I have 2 sisters, one older and one younger, and each of us has a different cooking style. My younger sister, who I refer to Mama Jen, makes great chile sauces and salsas. One of her most requested dishes is her Rajas con Queso (Green Chile with Cheese). This Chile sauce is great on it’s own or poured over chicken or steak.
If you can’t find chile that has already been roasted, you can char the flesh by placing peppers on a grill, over a flame or under a broiler. Once skins are blackened, remove peppers from heat, put in a bowl and cover with plastic wrap. You can also place them in a Ziploc bag. Wait about 10 minutes then peel the skins off the chile peppers.
What you will need:
2 large tomatoes halved and sliced about 1/4-inch thick
1 large onion (halved and sliced about 1/4-inch thick)
1 tablespoon of butter
1lb of roasted long green Chile
1/4 cup of milk
1-1/2 teaspoons of chicken bouillon (powered not cubed)
1 cup of water
1 1/2 cups Muenster cheese, cut in small cubes
1 pinch of salt
In a medium frying pan saute onions in 1 tablespoon of butter
Saute for 5 minutes or until onions are golden brown in color
Once onions have browned, add tomatoes and continue to cook on medium heat
As onions and tomatoes are cooking, peel and cut green chile into 1/2 inch strips. Discard of seeds and stems
Add sliced green chile to separate pan
Add water, salt and chicken bouillon to pan. Cook on medium heat for 8 min
While chile is cooking, cut cheese in to small cubes
Add onions and tomatoes to pan with chile. Continue to cook for 5 minutes stirring occasionally
Add milk to pan, stir to incorporate in to mixture then turn off stove. Add cheese and stir twice. Cheese will melt on its own.
Chile can be served with tortilla chips, tortillas, poured over cooked chicken breast or over cooked steak