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Chile con Queso

Source: The Mexican Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 8
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.
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  
Chile con Queso Recipe at
Using the pulse button on a food processor, process the tomatoes and chiles, making certain to leave some texture.

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.

Placed the sliced cheese over the mixture and lower the heat. Cover and cook for 3 to 4 minutes until the cheese melts.

Serve immediately in the same pan.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 120
Fat. Total: 9g
Protein: 6g
Carbohydrates, Total: 3g
Sodium: 552mg
% Cal. from Fat: 68%
Cholesterol: 11mg
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