JALAPEÑO CHILE CON QUESO

JALAPEÑO CHILE CON QUESO
Jalapeño pepper can make this version of chile con queso spicy hot.
Remember, though, when handling hot peppers, to wear rubber gloves
and keep your hands away from your face, especially your eyes!
SERVES 10

2 tablespoons butter
2 green onions, minced (white and green parts)
1 poblano pepper, seeded and diced
1 teaspoon ground cumin
1 large tomato, diced
1 can (4 ounces) diced green chiles
1 jalapeño pepper, seeded and diced (optional)
1 package (8 ounces) cream cheese, cubed
½ cup heavy cream or sour cream
1 cup shredded Monterey Jack cheese
Chopped fresh cilantro for garnish
Tortilla chips or raw vegetables
for serving

1. Preheat the oven to 350°F.
2. Melt the butter in a small
skillet and add the green onions
and poblano pepper. Sauté for
about 5 minutes, until tender.
3. In a 1-quart casserole, combine
the green onion mixture,
cumin, tomato, diced chiles,
jalapeño pepper (if using),
cream cheese, and heavy or
sour cream. (At this point the
casserole can be covered and
refrigerated for up to 1 day. Add
5 minutes to the baking time.)
4. Bake, uncovered, for 30 minutes,
or until bubbly. Sprinkle
with the Monterey Jack cheese
and cilantro. Serve hot with
tortilla chips or raw vegetables
for dipping.