Have for lunch served with corn tortillas or serve as a side dish.
Chile con queso
5 green Anaheim chiles (you can use jalapeños too)
1/3 cup milk
c1/3 cup shredded cheese
1-Roast the green chiles and tomatoes on a griddle, peel and seed.
2-Chop the chiles and tomatoes and add them to a small pan with hot oil.
3-Heat for 3-5 minutes and remove from heat.
4-Add milk (either warm the milk or let the chile and tomatoes cool off because cold milk will curdle)
5-Add shredded cheese.