INGREDIENTS

INSTRUCTIONS

garhow@hpubmaa.esr.hp.com  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.  CHILE-HEADS ARCHIVES  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 176
Total Fat: 20g
Cholesterol: 27.4mg
Sodium: 1056.6mg
Potassium: 139.9mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 3g
Protein: 12.3g