Text 1805, 65 rader
Skriven 2013-06-27 06:47:20 av Dave Drum (1:261/38)
Ärende: Chile 3240
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile Con Queso (Chiles with Cheese)
 Categories: Cheese, Vegetables, Chilies, Dairy
      Yield: 6 Servings

     20    Fresh green chilies; roasted
           - peeled
      5 tb Oil
      1 md Onion; thin sliced
      1 md Tomato; skinned
    3/4 c  Milk
      3 tb Water
    1/2 lb Muenster or mild cheddar
  1 1/2 ts Salt

  I had always thought of chile con queso as a Texas dish
  until I went to Chihuahua. It is eaten there as 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 Chihuahua 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 chilies 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.

  From: Garry Howard - the Chile-Heads Recipe Collection

  Recipe By: The Cuisines of Mexico by Diana Kennedy

  Uncle Dirty Dave's Archives

MMMMM

... All cooking is a matter of time. In general, the more time the better.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)