Created by dienia b on May 4, 2015
Step 1: Roast the chilies and the jalapeƱos under the broiler until blackened, about 5 minutes per side.
Step 2: Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes.
Step 3: After the chilies have steamed,
Step 4: Remove them from the bag and rub off the skin.
Step 5: Remove the stems and seeds from all the chiles and slice into thin, long strips.
Step 6:
Step 7: In a large skillet,
Step 8: Heat the butter on medium-low heat.
Step 9: Add the onions and cook for 5 minutes,
Step 10: Stirring occasionally.
Step 11: Add the garlic and cook for 30 more seconds.
Step 12: Pour the half-and-half in the skillet and then add the chile strips.
Step 13: Turn the heat down to low and, a little at a time,
Step 14: Add the grated cheese,
Step 15: Stirring until it's melted.
Step 16: Add salt to taste.
Step 17: Serve immediately with warm corn or flour tortillas.