Mija's Mama Chili

Roast chilies in 400° oven for approximately 20 to 30 minutes or until skin is wrinkled, dry and puffy.

While chilies are roasting, saute garlic, onion and tomato in small amount of oil. When chilies are done, run cold water over them and peel.

Skin should peel off easily.

After peeled, cut off stem and slice open.

Remove seeds and vein (seeds will stick to vein).

Leave some of the seeds if you want the chili hotter, the more seeds, the hotter the chili.

Chop up the chilies and add to the garlic mixture.

Next, add cheese and stir until melted.

Add enough milk to make the mixture creamy.