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Article: CHILI CON QUESO
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- July 5, 1990
CopyrightCopyright (null) The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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If you favor nachos or anything else crisp with melted cheese,
you're a candidate for Chili con Queso. The simple, satisfying
Mexican appetizer is really a Mexican fondue with tortilla chips
replacing the cubes of bread.
We are not talking haute cuisine. Chili con Queso -- or
chilies (peppers) with cheese -- is nothing more than melted cheese
with sauteed onions, garlic and spices, sometimes bits of tomato
and jalapeno peppers. But the cheese, usually a blend of cheddar or
muenster and monterey jack in this country, needs to have punch to
hold up to the peppers, plus what Mexican cooking doyenne Diana
Related newspaper, magazine, and journal articles:
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Article: Chile con Queso
The Washington Post;
September 19, 2004 ;
616 words
...Ingredients 1 tablespoon olive oil 1/4 pound bulk pork chorizo 1/2 medium white onion, cut into 1/4-inch pieces 2 poblano chilies, roasted and skins removed*, cut into 1/4-inch pieces 1 can chipotle chilies in adobo sauce, drained and diced 2 tomatoes, cored, halved, seeded and cut into 1/4-inch
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