INGREDIENTS

1 oz.  Butter , unsalted 
6 oz. White Onions , diced 
2 oz.  Jalapeno Peppers , seeded, diced 
4 oz. Green Chiles Strips, canned 
7 oz. Roma Tomatoes , diced 
4 oz. Heavy Whipping Cream  
 Salt to taste 
6 oz. Monterey Jack Cheese  
12 Mission® 6" Yellow Corn Tortillas (10503)  

DIRECTIONS

1.) In a large skillet over medium heat, melt butter. Add onions, jalapeño, and sauté until onions are tender and golden, about 5 minutes.

2.) Mix in green chilies, tomatoes, cream and salt and let simmer for about 5-10 minutes.

3.) Stir in cheese and cover, remove from heat. After cheese has melted, warm tortillas and layer 2 tortillas per taco. Fill each taco with chile con queso. Serve. This dish can also be served with Tortilla Chips.

Recipe Using Same Product(s)

• 

  Bay Scallop & Tomatillo Ceviche Tostada

• 

  Picadillo Tacos

• 

  Loaded Tornado Nachos

• 

  Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney

• 

  Pumpkin Tortilla Bisque