Ingredients
20 fresh green chiles, roasted
5 tbsp peanut oil
1 medium onion, thinly sliced
1 medium tomato, skinned
3/4 cup milk
3 tbsp water
1/2 lb muenster or mild cheddar che
1 1/2 tsp salt
Directions
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.
Servings: 6 servings
Chile Con Queso (Chiles With Cheese) Recipe brought to you by Recipe Ideas
Categories: Cheese; Mexican
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, at least as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans were skilled in the use of many different spices, including a few you will know such as thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new foods and tastes prompted a surge in publications on food, the majority of which are kept safe in private collections. Over the next few hundred years, the upper-class families of the West competed to offer the best banquets, and as a result the best chefs and their recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down popular recipes of the day. When we get to the 1900s, cookery publications are in great demand, due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Chile Con Queso (Chiles With Cheese) recipe.
