Back to 4 servings 1 tbsp neutral oil, such as canola or vegetable 1 medium onion, thinly sliced 3 cloves garlic, minced 4 oz fresh green chilies, about 115 g; mix mild long chilies such as Anaheim or poblano with one or two hot ones like jalapeño or serrano; halved lengthwise or sliced into thin strips 1 medium tomato, optional, diced 1 cup water or vegetable broth 8 oz cheese, about 225 g; datshi if you can find it, otherwise a blend of feta and a melting cheese such as Monterey Jack or sharp cheddar; crumbled or cubed 0.5 tsp salt, or to taste; cheese is salty, so taste at the end fresh cilantro, chopped, for garnish; optional scallions, sliced, optional
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1 Step 1: Heat the oil in a medium saucepan or deep skillet over medium heat. Cook the sliced onion for 5 to 7 minutes until softened and translucent, without browning.2 Step 2: Add the garlic, chilies and diced tomato if using. Cook 5 to 7 minutes, stirring occasionally, until the chilies soften and smell fragrant but still hold their shape.3 Step 3: Pour in the water or broth and bring to a gentle simmer. Lower the heat, cover, and simmer 5 to 10 minutes until the chilies are tender.4 Step 4: Reduce the heat to low. Add the cheese and stir constantly for 3 to 5 minutes until fully melted into a thick, creamy sauce. Do not let it boil hard, or it can turn grainy.5 Step 5: Season with salt to taste, remembering the cheese may already be salty. Stir once more.6 Step 6: Take off the heat, garnish with cilantro and scallions if using, and serve immediately over hot steamed red rice.getsaucepan.com/r/daf3f941-c296-51fb-a734-906fd8924ca7
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