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1/2 cup vegetable oil (see note)
1 onion, chopped
Salt and ground black pepper to taste
1/2 cup canned tomatoes
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sugar
2 tablespoons paprika
Garlic powder to taste
1/4 cup each: flour and water
1/2 pound American cheese, grated (2 cups)
Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat. Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth. Serve warm with tortilla chips.
Note: Some readers omit the oil because they think the cheese has enough fat. If so, sauté the onion in 2 tablespoons hot oil to soften. A similar recipe attributed to Felix's appears in the Houston Junior Forum cookbook, Buffet on the Bayou ($17.95), but the sugar is omitted and paprika increased to 3 tablespoons.
Recipe submitted from TexMex Recipes
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20 fresh green chiles -- roasted and peeled
5 tablespoons peanut oil
1 medium onion -- thinly sliced
1 medium tomato -- skinned
3/4 cup milk
3 tablespoons water
1/2 pound muenster or mild cheddar cheese
1 1/2 teaspoons salt
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.
Recipe submitted from TexMex Recipes
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2 Tbs butter
1/2 medium onion, chopped
1 large garlic clove, chopped
1/4 tsp cumin
black pepper
3 or 4 peeled canned tomatoes, or 2 peeled fresh tomatoes
2/3 C whole roasted green chiles
8 oz white cheese - Monterey Jack is ok
3 oz cream cheese, diced
1/2 - 2/3 C cream
Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas
Recipe submitted from TexMex Recipes
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1/3 cup soybean oil -- * see note
1/2 cup onion -- finely chopped
1 clove garlic -- minced
1 tablespoon all-purpose flour
3/4 cup evaporated milk
3/4 cup ripe tomatoes, fresh -- chopped
1 pound processed American cheese -- cut in cubes
1/4 cup sharp cheddar cheese -- shredded
1/4 cup Monterey jack cheese -- shredded
1/4 cup jalapeno chile pepper -- minced --pickled or fresh
* Other vegetable oils don't work as well.
Heat oil in a heavy saucepan, fondue pot or chafing dish. Add onion & garlic; cook until onion is clear. Stir in flour. Gradually stir in evaporated milk & cook until mixture is thickened; stir in tomato, cheeses & jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted & flavors are blended. Taste & adjust hotness.
Makes 2 cups.
Recipe submitted from TexMex Recipes
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