Chile con Queso (Chiles with Cheese)

20 fresh green chiles; roasted and peeled
5 Tbs peanut oil
1 medium onion; thinly sliced
1 medium tomato; skinned
3/4 cup milk
3 Tbs water
1/2 pound muenster OR mild cheddar cheese
1 1/2 tsp salt

Roast and peel the chiles and cut them into rajas (strips) without removing the seeds. Heat the oil and cook the onion, without browning, until it is soft.

Slice the tomato thinly and add it with the rajas to the onions in the pan. Cover and cook over a medium flame for about 8 minutes.

Add the milk and water and let the mixture cook for a few minutes more.

Just before serving, cut the cheese into thin slices and add, with the salt, to the chile mixture. Serve as soon as the cheese melts.

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