Chilies Con Queso Recipe
Ingredients
| Courgette - 1 medium; sliced lengthwise into spears | ||
| Whole chipotle or jalapeno peppers - 3, canned | ||
| Cornstarch | 1 Tablespoon | |
| Beer or water - 2 tablespoons | ||
| Safflower oil | 1 Tablespoon | |
| Onion | 1/2 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes - 2 ripe; peeled, seeded and chopped | ||
| Beer | 125 Milliliter | |
| Gruyere cheese | 2 Cup (16 tbs), grated | |
| Carrots | 2 | |
| Green bell peppers | 2 To taste, cored | |
| Red bell pepper | 2 To taste, cored | |
| Tostada chips - to serve | ||
Directions
GETTING READY
1) In a medium-size saucepan boil 750 ml of wtaer and blanch the courgette for 1 minute.
2) Drain courgettes in colander and rinse under cold water.
3) Wrap n paper towel and kee in refrigerator until used.
4) Seed and cut the chipotle or jalapeno peppers into thin slices, but be careful as capasicin in the peppers may cause irritation to lips or eyes. So wash hands immediately after cutting.
MAKING
5) In a small bowl, dissolve cornstarch into 2 tablespoons water or beer.
6) In the same courgettes saucepan, saute onion and garlic in hot oil over medium heat.
7) Sute until onion is translucent and add jalapeno or chipotle peppers and tomatoes.
8) Stir and cook for 2 minutes over medium heat.
9) Add beerand boil the mixture then simmer.
10) Gradually add handfuls of cheese and mix until melted.
11) Add cornstarch carefuly while stirring the sauce and let it thickens.
12) In a chafing dish or fondue pot, transfer the sauce and let it be over low heat.
SERVING
13) On a platter, arrange tostada chips, bell peppers and chilled courgettes.
14) Serve the hot sauce as dipping accompaniment.
1) In a medium-size saucepan boil 750 ml of wtaer and blanch the courgette for 1 minute.
2) Drain courgettes in colander and rinse under cold water.
3) Wrap n paper towel and kee in refrigerator until used.
4) Seed and cut the chipotle or jalapeno peppers into thin slices, but be careful as capasicin in the peppers may cause irritation to lips or eyes. So wash hands immediately after cutting.
MAKING
5) In a small bowl, dissolve cornstarch into 2 tablespoons water or beer.
6) In the same courgettes saucepan, saute onion and garlic in hot oil over medium heat.
7) Sute until onion is translucent and add jalapeno or chipotle peppers and tomatoes.
8) Stir and cook for 2 minutes over medium heat.
9) Add beerand boil the mixture then simmer.
10) Gradually add handfuls of cheese and mix until melted.
11) Add cornstarch carefuly while stirring the sauce and let it thickens.
12) In a chafing dish or fondue pot, transfer the sauce and let it be over low heat.
SERVING
13) On a platter, arrange tostada chips, bell peppers and chilled courgettes.
14) Serve the hot sauce as dipping accompaniment.
Chef
