4 - 6 Fresh Green Chiles (Anaheim peppers or equivalent). If you would like to simplify the recipe, you can buy a 13 oz. container of
frozen or canned chopped chili.
1/2 White Onion;
1/2 lb. of cheddar cheese;
2 Tablespoons of flour;
1 Tablespoon lard;
Salt and Garlic Powder.
CHILE CON QUESO de MEDINA
If you order Chile Con Queso in most fast food or chain restaurants selling "Mexican Food" you are likely to get a bland concoction of melted velvetta cheese served with chips. The more fortunate among us know that Chile Con Queso actually encompasses a variety of flavorful dishes with variations dependent on whether the roots of the recipe rest in Mexico, Texas or New Mexico. The following is a childhood favorite that we enjoyed growing up along the "Border".
If working with the Fresh Green Chiles, wash the chiles to remove any residue from the store. The Chiles should then be roasted, peeled, rinsed and chopped. If using frozen or canned green chile, bring to room temperature. Grate cheese and set aside.
Mince the onion and, using a medium saucepan, saute' the onion in about 1 tablespoon of lard; add two tablespoons of flour to the onion and slightly brown.
Add prepared chile and about 3/4 cups of water to mixture. Season to taste with salt and garlic powder and let mixture simmer.
When mixture has thickened slightly, add cheese and stir well until cheese melts.
Although the Chile Con Queso can be served with chips, I preferred dipping with fresh, hot tortillas (both flour and corn). This is a mild but flavorful recipe so even those who aren't used to eating hot stuff should enjoy it without any problem. The Chile Con Queso can also be spread on a tortilla and eaten "quesadilla" style or rolled as a burrito. Variations include the addition of differnt types of chile peppers. Special Thanks to Eva Medina for contributing and serving this special treat!