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

"Love this recipe. We use less soy sauce as otherwise it is too salty for our taste. Also add other veg and fish. Great easy tasty dish." - aj222

"Homemade fluffy biscuits are easy to make with this simple recipe using plenty of baking..." - jamie hensley

"This was delicious! This is a definite keeper. Here are a couple things that I did a little differently, preparation-wise. To avoid the possibility of the cream cheese curdling (as some have said), I put my cream cheese in the blender in fourths, added some of the broth and blended to ... " - coachs wife

"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jason sharp

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

"Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content." - lindasrecipes

Happy cooking...