Tuesday, 4 May 2010
This is a seriously delicious recipe of oozing hot cheese and spicy chilli.
It's not healthy, so forget about your diet, but it's great party food.
This is recipe 6 out of 7 on the countdown to Cinco de Mayo!
Chiles con Queso (Chillies in Cheese)
Recipe from Mexican by Jane Milton. Serves 4-6.
4 fresh green chillies (fresno recommended)
1 tablespoon vegetable oil
½ red onion, finely chopped
5 cups grated, medium strength cheddar cheese
2 tablespoons crème fraîche
2/3 cup heavy cream
2 firm tomatoes, peeled
1 tablespoon reposada tequila
Tortilla chips, to dip
1. Put the chillies in a dry frying pan, over medium heat, turning frequently until their skins blister and darken.
2. Place the chillies in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
3. In the meantime, cut the tomatoes in half and scrape out the seeds. Slice into thin strips.
4. When the chillies have steamed, carefully peel off the skin. Slit them and scrape out the seeds, then cut the flesh into thin strips.
5. Heat the oil in a frying pan and sauté the onion for around 5 minutes until softened.
6. Add the cheese, crème fraîche and cream. Stir over a low heat until the cheese metls and the mixture becomes a rich, creamy sauce.
7. Stir in the chilli strips and tomato pieces.
8. Just before serving, stir through the tequila and transfer to serving dish.
9. Serve warm with tortillas for dipping.
Note: the original recipe called for Monterey Jack cheese, but it’s not sold widely in Australia.