Chile Con Queso (Chiles With Cheese)

Chile Con Queso (Chiles With Cheese) - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

20 fresh green chiles -- roasted and peeled

5 tablespoons peanut oil

1 medium onion -- thinly sliced

1 medium tomato -- skinned

3/4 cup milk

3 tablespoons water

1/2 pound muenster or mild cheddar cheese

1 1/2 teaspoons salt

Directions

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.

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Latest Reviews

"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1

"Awesome Broccoli-Cheese Casserole Recipe and Video - My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!" - chef john

"Gourmet Sweet Potato Classic" - tinaclinkenbeard

"Wow, way too many ingredients for something so simple" - kim t.

"Thanks for sharing this wonderful tasting, easy to make dish. I printed out the recipe and took my crockpot on my camping trip, and it was so easy to do. I mixed half of all of the mixes together with the water, and mixed the other half of the mixes together to sprinkle over my chuck roast. Just to ... " - miss annie

"Where is the onion and garlic in the recipe?" - northwoodcav

Happy cooking...