Melted Cheese
Cheese isn't a nasty word, is it? I
guess it is if you have an over-the-top cholesterol count. If you
do, then today's recipe is NOT for you, sorry. We do not have
reduced fat or fat free cheese here so I have not been able to test
one of these varieties for you. But look through the prior recipes
and most of them are cholesterol and heart friendly.
I happen to be one of those folks who
just needs to try not to eat
Queso Fundido (melted cheese) has many
faces as do so many other authentic Mexican recipes. This is another
variation and one I think you will like and make often.
With football season upon us, even you
men out there can make a great snack for your buddies. Think how
impressed they will be with your new-found culinary skills! This
ain't no sissy food!!!!
*Note: if you cannot find the exact
cheeses I recommend, you can substitute what is available to you with
these caveats
- you need a smooth melting cheese
- mild flavor white cheese (NOT white cheddar)
- some cheeses you can substitute, but not limited to (you need 3 different cheeses)
- muenster
- Monterey Jack
- mozzarella
Serves up to 8 but who's counting?
Start with the sauce (salsa). Not all
salsas are created equal and wow this one has a punch! You can take
the liberty of leaving out some – not all – of the chiles. (If
you wish, you can substitute jalapeños
for the serranos).
1
medium size white onion, finely diced
4
large tomatoes, seeds removed, then diced
2
serrano chiles, finely diced ** or substitute 2 jalapeño chiles –
remove seeds for less heat
1
cup cilantro leaves, finely chopped
½
teaspoon dried Mexican oregano
¼
cup fresh lime juice
¼
teaspoon salt *
* I know I have told you never, never
put salt in a fresh salsa, but this salsa will be marinating (sort
of) and needs to have some liquid pulled out to help blend the
flavors.
Mix
all the ingredients together in a serving bowl. Allow to sit outside
the refrigerator for at least 1 hour before serving. You may cover
it with a lid or not, your choice.
On
to the Cheese:
This
can be baked in a regular oven or counter-top oven. Preheat oven to
175° C (350° F).
Grease
(I use butter but you can also use a non-virgin olive oil) either 8
individual oven proof dishes (about ¾ cup each) or a glass baking
dish, such as deep dish pie pan.
Ingredients:
395
grams (14 oz) EACH Chihuahua, asadero, Oaxaca - grated
Notice
that I use the same amount of each cheese. Use the weight of the
cheese, not cups or volume. If you want more or less servings,
increase or decrease the amounts.
Mix
all the cheese together and divide equally among the individual
dishes or pop into the larger baking dish. Bake until the cheese is
melted and bubbly. The time should only be about 10 minutes. A
little more if you have the cheese in one dish, but keep an eye on
it. Browning a little of the top is OK, but not necessary. Use the
baking dish(es) as your serving dish. (Men: don't forget a hot pad
for the table).
Serve
immediately with the sauce and fresh, warm tortillas. Corn is
traditional but flour is acceptable.
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