LOCATION: Recipes >> Mexican >> Chile Con Queso 01
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Chile Con Queso 01
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Queso al Horno
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 (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 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.
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