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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/2 cups grated mexican asadero or manchego cheese |
1 cup roasted jalapeno salsa, recipe follows |
2 slices red onion, 1/2inch thick |
4 cloves garlic, unpeeled |
1/4 cup olive oil |
12 jalapeno chilies, seeded and halved |
3 anaheim chilies, seeded and halved |
2 teaspoons dried oregano |
juice of 1 lime |
1 teaspoon sea salt |
2 tablespoons salt |
1 teaspoon cayenne |
juice of 1 lime |
2 cups water |
2 tablespoons vegetable oil |
12 stale corn tortillas |
Directions:
1. Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately.
2. ROASTED JALAPENO SALSA
3. In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel.
4. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.
5. Yield: about 1 1/2 cups
6. Brine:
7. Preheat the oven to 325 degrees. In a medium saucepan, mix the brine ingredients, warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.
8. Yield: 4 to 6 servings
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