Chile Con Queso

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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20 fresh Anaheim green chiles, roasted and peeled
5 Tbsp. peanut oil
1 medium onion, thinly sliced
1 medium tomato, skinned
3/4 cup milk
3 Tbsp. water
1/2 pound muenster or mild cheddar cheese
1-1/2 tsp. salt

Roast and peel chiles and cut into rajas (strips) without removing seeds. Heat oil and cook onion until soft, without browning. Slice tomato thinly and add it with strips to onions in pan. Cover and cook over a medium heat for about 8 min.

Add milk and water and let mixture cook for a few minutes more. Just before serving cut cheese into thin slices and add with the salt to the chile mixture. Serve as soon as the cheese melts.