Chile con Queso is almost a staple on many tables when people are watching sports, like the Final Four this weekend. Most people are used to the Velveeta and Rotel version, but this is a recipe from Diana Kennedy’s The Essential Cuisines of Mexico. This is what she says about the recipe:
“I had always thought of Chile con Queso as a Texas dish until the first time I went to Chihuahua. It is eaten there as a vegetable with broiled meats, and it is also served as an appetizer with hot tortillas. The chile here is the light green Anaheim chile grown extensively in the north of Mexico and in the southwestern Untied States. It is used a great deal in the cooking of Chihuahua and Sonora.”
She also mentions that “queso Chihuahua is made by the Mennonites who live there in settlements,” and that what people in Chihuahua like a creamy stringiness to their cheese. This recipe definitely provides that. As mentioned above, this Queso is best served in hot tortillas. And it may seem like a lot of Anaheim chiles, but I think it is the perfect amount.
Chile con Queso (Chiles with Cheese)
5 tablespoons vegetable oil
1 1/2 cups thinly sliced white onions
1 cup thinly sliced tomatoes
15 green Anaheim chiles, charred, peeled and cut into strips
Salt to taste
3/4 cup whole milk
3 tablespoons water
8-10 ounces Chihuahua, Asadero or Muenster cheese, thinly sliced
Heat the oil in a deep skillet. Cook the onion over low heat until it is soft and translucent.
Add the tomatoes and the chile strips along with the salt. Stir and cover to cook over medium heat for about 5 minutes.
Stir and add the milk and water. Cook for a few more minutes.
Add the cheese to the chile-tomato mixture and serve as soon as the cheese melts.