chile con queso

1 tbs. canola oil
2 1/2 c. anaheim peppers, roasted, peele & diced
1 c. onion, chopped
1 c. tomato, chopped
1/2 c milk
1/2 c water
1 c. cheese
1 tomato bouillon

Makes 5 3/4 cup servings. Set your oven to broil and put abput 5 peppers for 5-10 minutes until they're charred and flip and do the same on the other side. when they are charred on both sides (not burned) put them in a olastic bag to steam and then let them cool. Peel them and chop them, chop 1c onion and 1c tomatoes. Heat up a medium pan and and add the oil, then the onions until they are almost translucent then add the peppers and the tomatoes until they are soft. Put the bouillon in a small bowl with a couple tbs. of water and microwave for 2 mins to desolve. Add to the pan, then add the milk and water and bring to a boil, add chesse and simmer for about 5 minutes.

Number of Servings: 5

Recipe submitted by SparkPeople user ALEJANDRA84.