Recipe#12564

Title: Chili Con Queso

Newsgroups: rec.food.recipes 
 Subject: Chile con Queso 
 Message-ID: D7AEnE.D9r@bonkers.taronga.com 
 Date: Wed, 19 Apr 1995 14:52:25 GMT 

1 1/2 tablespoons olive oil
 1 large onion, chopped
 2 large tomatoes, seeded and coarsely chopped
 1/2 teasoon ground cinnamon
 4 to 6 fresh jalapeno chiles, stemmed and chopped
 salt
 2 pounds, meunster, jack or fontina (bleh, try Chihuahua or asadero)
 1 cup small cooked shrimp
 Heat oil in a wide frying pan over medium high heat.  When hot, add
 onion and cook until soft.  Add tomatoes and cinnamon.  Increase heat
 to high and cook stirring, for one minute.  Add chopped chiles and
 season to taste with salt.
 Trim rind from cheese and cut into 1/4 inch thick slices.  Arrange in
 an 8 to 10 inch heatproof baking dish (skillet?) at least 1 1/2 inches
 deep, overlapping slices to cover bottom.
 Just before serving, spread tomato mixture in a 6 inch circle on top 
 of cheese; sprinkle with shrimp.  Garnish with a whole chile.
 Place dish on a grill 4 to 6 inches above a bed of medium ot coals that 
 have been pushed to one side of barbecue.  As cheese melts, move dish to
 cooler part of barbeque.  Serve with chips.
 Chile con queso
 2 tablespoons salad oil
 1 medium onion, finely chopped
 1 small can (4 oz) dized green chiles
 1/3 cup heavy cream
 1 cup shredded Longhorn or Chihuahua cheese
 In a 3 to 4 quart pan, combine oil and onion.  Cook, stirring, over
 medium heat until onion is soft.  Add chiles and cream.  Cook, stirring,
 until hot.  Reduce heat to low and add cheese, stirring until melted.
 Pour into chafing dish over low flame.  Serve with chips.