- 6-8 (60 g) fresh or dried chilis (Anaheim, jalapeño, or serrano), seeded to minimize hotness, if desired
- ½ cup (125 ml) water
- 1½ cups (200 g) shredded melting cheese, such as Cantal, Monterey Jack, or fontina
- 2 tablespoons (30 g) butter
- 3 cloves garlic, peeled and finely chopped (optional)
- ½ teaspoon sea salt
- ¼ cup thinly sliced green onions (optional)
- Cut chilies in lengthwise strips.
- Place water and chilies in a medium saucepan over high heat and bring to a boil. Reduce heat to low and cook, covered, 5 minutes or until chiles are soft.
- Stir in cheese, butter, garlic, and salt. Cook, covered, 2 minutes more.
- Remove from heat, stir in green onions, cover, and let sit a few minutes, until mixture develops a paste consistency.
- Serve over rice.