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Chile Con Queso (Chiles With Cheese

Chile Con Queso (Chiles With Cheese recipe image
This Mexican appetizer features Green chiles; roasted, Peanut oil, Onion; thinly sliced, Tomato; skinned, Milk. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 527.9
Dietary: Vegetarian
Description
This Mexican appetizer features Green chiles; roasted, Peanut oil, Onion; thinly sliced, Tomato; skinned, Milk. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 20 Fresh Green chiles; roasted
  • 5 tablespoon Peanut oil
  • 1 md Onion; thinly sliced
  • 1 md Tomato; skinned
  • 3/4 cup Milk
  • 3 tablespoon Water
  • 1/2 pound Muenster or mild cheddar che
  • 1 1/2 teaspoon Salt
Directions
  1. 1
    I had always thought of chile con queso as a Texas dish until I went to Chihuahua.
  2. 2
    It is eaten thereas a vegetable with broiled meats, and it is also sered as an appetizer with hot tortillas.
  3. 3
    The light green Anaheim chile with which it is made is grown extensively in the north of Mexico and southwestern United States.
  4. 4
    It is used a great deal in the cooking of Chihuahau and Sonora.
  5. 5
    Two of the best Mexican cheeses come from Chihuahua--the queso Chihuahua made by the Mennonites, living there in settlements, and the queso asadero, a very creamy, slightly acidy cheese that is layered like the mozzarella.
  6. 6
    It is always used cooked, and gives the lovely creamy stringiness that the mexicans hold in high esteem.
  7. 7
    It is curious that in some parts of the State they use a wild plant to coagulate the milk instead of the more usual rennet.
  8. 8
    I have not yet been able to find out what this is--possibly a type of thistle that I have seen mentioned in the same connection in an old Spanish cookbook.
  9. 9
    Roast and peel the chiles and cut them into rajas (strips) without removing the seeds.
  10. 10
    Heat the oil and cook the onion, without browning, until it is soft.
  11. 11
    Slice the tomato thinly and add it with the rajas to the onions in the pan.
  12. 12
    Cover and cook over a medium flame for about 8 minutes.
  13. 13
    Add the milk and water and let the mixture cook for a few minutes more.
  14. 14
    Just before serving, cut the cheese into thin slices and add, with the salt, to the chile mixture.
  15. 15
    Serve as soon as the cheese melts

Nutrition Facts

Servings 6

Amount Per Serving
Calories 527.9kcal
% Daily Value *
Total Fat 39.0g60%
Saturated Fat 15.6g78%
Cholesterol 55.9mg19%
Sodium 7705.2mg322%
Total Carbohydrate 29.3g10%
Dietary Fiber 10.7g43%
Sugars 16.2g
Protein 20.7g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, broiling, che, cheddar, cheese, chile, chiles, con, green, mexican, mild, milk, muenster, oil, onion, peanut, queso, roasted, roasting, salt
Read it online: https://www.chefs-mate.com/recipe/chile-con-queso-chiles-with-cheese/