- 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
- 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.