Ingredients

• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 1 tomato, diced
• 10 large roasted green chile peppers,
• seeded and chopped
• 1/2 cup shredded queso asadero (white
• Mexican cheese)
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup milk
• salt to taste

Directions

1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.