RECIPE: Chiles Poblano

Garrett Heath (CC-BY)

Makes 4 servings

This is the earliest published recipe (1887) the author could find for chili con queso


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1 tablespoon unsalted butter
1 1/2 cups grape tomatoes, diced
4 poblano chiles, roasted, peeled, seeded, and cut into thin slices
1/4 cup whole milk
4 ounces Gruyère or asadero cheese, shredded
1/4 teaspoon kosher salt
Warm corn or flour tortillas, for serving


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 poblano chiles 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 immediately as a side dish, or with warm tortillas.

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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