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10 minutes
15 minutes
25 minutes
- 2 tablespoons vegetable oil
- 0.5 onion, diced
- 1 tomato, diced
- 10 large roasted green chile peppers, seeded and chopped
- 0.5 cup shredded queso asadero (white Mexican cheese)
- 0.25 cup shredded Monterey Jack cheese
- 0.25 cup milk
- salt to taste
- In a skillet over medium heat, warm the vegetable oil. Sauté the onion and tomato until the onion is soft and translucent, for about 5 minutes. Introduce the green chile and cook for 2 minutes. Add the cheese and milk, lowering the heat to simmer until the cheese is melted, stirring occasionally.
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