Most Unique Selection of Nursery Plants in the Tyler & East Texas area
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Put the chiles in a paper bag, or a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles then coarsely chop, there should be about 1 cup.
In a medium saucepan over low heat, warm the olive oil and add the onions, jalapenos, garlic, and oregano. Cook, covered, until the onions are translucent, about 7 minutes. Add the chicken broth, tomatoes and chopped green chiles and bring to a simmer. Cook, stirring once or twice, for an additional15 minutes, allowing some of the liquid to reduce.
Once the mixture is no longer watery, remove from heat and immediately add the cubed cheese (and ground beef if desired), then stir slightly. Cover and let stand 4 to 5 minutes until the cheese has melted. Add cilantro, salt and pepper. Gently stir to incorporate all ingredients. Serve immediately with warm tortillas or sturdy corn chips.
Roasted Green Chili Queso
6 long green chiles (poblano or Anaheim)
3 Tbs olive oil or butter
1 cup chopped onion
2 to 4 fresh jalapenos, diced with or without seeds
3 garlic cloves, peeled and minced
½ Tbs oregano, chopped
1 cup chicken stock, homemade or canned
1 14.5oz can fire roasted tomatoes, drained and diced
1 pound Monterrey Jack cheese or whole milk mozzarella, cubed
1/2 pound ground beef, browned and drained (optional)
1/2 cup cilantro, chopped
Blue Moon Gardens
Christmas Eve 9-2 ~ Christmas Day closed
New Year's Eve 9-2 ~ New Year's Day closed
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