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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 8
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| This recipe is from the world famous video director, Pedre Torres. Chile con Queso is typically served in Saltillo, Coahuila, as a mid-to late morning brunch with tamales and Frijoles Refritos. It is also delicious rolled into tacos of flour or corn tortillas. |
RECIPE INGREDIENTS
| 10 oz tomatoes, seeded and roughly chopped |
| 2 serrano chiles, stems removed and roughly chopped |
| 3 tablespoons vegetable oil |
| 1 small onion, roughly chopped |
| 1/2 tablespoon salt, or to taste |
| 6 oz queso asadero, Chihuahua, Monterey Jack, mozzarella, or any mild melting cheese, sliced |
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DIRECTIONS
Using the pulse button on a food processor, process the tomatoes and chiles, making certain to leave some texture.
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Heat the oil in a flat cazula or a 9-inch frying pan. Saute the onion over medium heat until translucent. Add the tomato mixture and salt, and cook until fairly dry, approximately 5 minutes.
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Placed the sliced cheese over the mixture and lower the heat. Cover and cook for 3 to 4 minutes until the cheese melts.
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Serve immediately in the same pan.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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