Chile con queso – Chihuahua green chillies with melted cheese

Ingredients for 4 portions

• 8Anaheim chillies
• 1 tbspRapeseed oil
• 1Yellow onion, thinly sliced
• 1 cloveGarlic, finely chopped
• 2Tomatoes, chopped
• to tasteSalt
• 130 mlMilk
• 400 gChihuahua cheese, sliced

On the side

• 450 gRefried beans
• 8Tortillas

Method

1. Roast the chillies directly over a gas flame or in a hot, dry frying pan, turning, until the skins are black and blistered all over. Put them in a plastic bag and close it.
2. Leave the chillies to sweat in the bag for 10 minutes, so the skins come off easily.
3. Meanwhile, slice the onion, chop the garlic and tomatoes and slice the cheese.
4. Peel the chillies, remove the seeds and cut them into strips.
5. Heat the oil in a large frying pan and fry the onion and garlic for about 4 minutes, until the onion is soft and translucent.
6. Add the tomatoes, chilli strips and a little salt and cook for 5 minutes, until the tomatoes break down.
7. Pour in the milk, lay the cheese over the chillies, cover and leave over a low heat for 3–4 minutes, until the cheese has melted.
8. Warm the refried beans with a splash of water, and the tortillas in a dry frying pan. Serve the chillies with the beans and tortillas.

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