Post by whisperingpass on May 16, 2005 9:07:46 GMT -6
CHILE CON QUESO
4 fresh anaheim chiles 2 T vegetable oil 1 yellow onion, peeled and chopped 2 cloves garlic, finely chopped 1 lb grated white cheddar cheese 1 T sour cream
Char the chiles over a flame or in the broiler. Place them in a paper bag to steam off the skin. Rub off the skin, stem, seed and coarsely chop. Heat the oil in a large pan. Add the onion and garlic and cook slowly until both are transluscent. Add the chiles and cook for 10 minutes. Reduce the heat to low, add the cheese, stirring constantly until cheese melts. Be careful to keep the heat low or the cheese will "seize" and become stringy.
Stir in the sour cream, serve with warm tortilla chips
MELTED CHEESE DIP WITH TORTILLA CHIPS
For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted.
2 pounds Monterey Jack cheese, grated 1/4 cup all purpose flour 1 1/3 cups beer 1/2 cup chopped fresh cilantro 4 t. minced jalapeño chilies Blue corn tortilla chips
Place cheese in large bowl. Add flour, toss to coat. Bring beer to boil in heavy large saucepan. Reduce heat to low. Add 1 handful of cheese to beer; stir constantly until cheese melts. Repeat with remaining cheese; stir until thick & creamy (do not boil). Stir in cilantro & chilies. Season with salt & pepper. Pour in flameproof baking dish. If desired, preheat broiler. Broil cheese dip until top is golden, about 2 minutes. Set dish over candles or Sterno on serving table. Serve with tortilla chips.12 Servings