1 1/2 teaspoons salt
I had always thought of chile con queso as a Texas dish until I went to
Chihuahua. It is eaten thereas a vegetable with broiled meats, and it is
also sered as an appetizer with hot tortillas. The light green Anaheim
chile with which it is made is grown extensively in the north of Mexico
and southwestern United States. It is used a great deal in the cooking of
Chihuahau and Sonora.
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. It is always used cooked, and gives the lovely creamy
stringiness that the mexicans hold in high esteem. 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. 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.
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.
