Sides are often thought of as an afterthought. Not this one, no only is this side NOT an afterthought but it's been known to elevate the main plate!
The side first debuted in our Summer Date Night Cooking Classes in our food philosophy series. Part of food philosophy is Texas (obvi).
This recipe is a little bit of Texas and a whole lotta YUM! You'll be the hit at the next party if you bring this along.
Chile con Queso Au Gratin
2 tablespoons butter
1/2 cup yellow onion, chopped
1/2 cup poblano chiles, roasted, peeled, seeded, and chopped
1 medium-sized tomato, peeled, seeded, and chopped
2 tablespoons chipotle puree
1 cup heavy cream
1/2 cup milk
1/2 teaspoon salt
4 oz. Chihuahua cheese or quesadilla cheese grated
8 oz. pepper jack cheese grated
3 pounds Russet potatoes (boiled)
1. Preheat oven to 400 degrees.
2. Heat a saucepan over medium heat, melt the butter, add the onions and chilies, and cook until the onion just begins to soften. About 3 minutes.
3. Add the tomato and cook for 2 more minutes.
4. Add chipotle puree, heavy cream and milk and bring to a simmer. Stir often until the mixture has thickened to the consistency of a thick cream soup. About 5-10 minutes.
5. Last, remove the saucepan from the burner. Add Chihuahua cheese, salt, and 4 oz. of pepper jack. Stir until the cheese is melted.
6. Peel and thinly slice the potatoes.
7. Line a baking dish with a layer of potatoes. Pour a single layer of sauce over the potatoes.
8. Repeat until the potatoes are used or until the baking dish is full.
9. Top with the remaining pepper jack cheese. Bake for 10-15 minutes or until the cheese is golden brown and the sauce is bubbling.