Скачать или смотреть Rajas Con Queso: Melty Hatch Chile

Ingredients
6 Hatch chiles
2 Roma tomatoes
2 jalapeños
2 garlic cloves
1/4 cup water
1 tsp chicken bouillon (or to taste)
1/2 white onion (sliced)
1–1½ cups mozzarella cheese (cubed)
Neutral oil (for sautéing)

Instructions
Roast 6 Hatch chiles, 2 Roma tomatoes, 2 jalapeños, and 2 garlic cloves on a dry skillet until blistered. Place the roasted Hatch chiles in a zip-top bag to sweat for 10–15 minutes.

Blend only the roasted tomatoes, jalapeños, and garlic with 1/4 cup water and 1 tsp chicken bouillon until smooth. Set the salsa aside.

Peel the skin off the Hatch chiles, remove the seeds, and cut into thin strips.

In a pan, heat a little oil and sauté 1/2 sliced white onion until soft. Add the Hatch chile strips and stir. Pour in the salsa and simmer for a couple of minutes.

Add 1 to 1 1/2 cups cubed mozzarella cheese and stir until fully melted and everything comes together.

It’s spicy, creamy, roasty, and perfect inside a warm tortilla.

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