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Name: Chile Con Queso (Chiles with Cheese)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 md Tomato; skinned; 1/2 lb Muenster or mild Cheddar; 5 tb Peanut oil; 1 1/2 ts Salt; 20 Fresh green chiles; roasted; 3 tb Water; 1 md Onion; thinly sliced; 3/4 c milk

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INGREDIENTS

1 md Tomato; skinned
1/2 lb Muenster or mild Cheddar
5 tb Peanut oil
1 1/2 ts Salt
20 Fresh green chiles; roasted
3 tb Water
1 md Onion; thinly sliced
3/4 c milk

Servings

INSTRUCTIONS

garhow@hpubmaa.esr.hp.com Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chile Con Queso (Chiles with Cheese)

1 md Tomato; skinned
1/2 lb Muenster or mild Cheddar
5 tb Peanut oil
1 1/2 ts Salt
20 Fresh green chiles; roasted
3 tb Water
1 md Onion; thinly sliced
3/4 c milk

garhow@hpubmaa.esr.hp.com    Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3    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.    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 6 Servings

Calories: 107
Calories from Fat: 103 (96%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 3.6g
Cholesterol 0.6mg		0 %
Sodium 3.9mg		0 %
Potassium 30.4mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.9g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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