Chile con Queso
- Prepare gas or charcoal grill for two-zone fire over low heat (200 degrees F).****
- In 10-inch cast-iron skillet place blocks of cheese about 2 inches apart.
- Drain then add wood chips to charcoal; cover grill. (For a gas grill, add wood chips according to manufacturer's directions). When smoke appears, place skillet on grate, opposite from coals. Cover and cook 30 to 45 minutes, until cheese is melted in two pools that run together. Do not overcook, which causes cheese to separate.
- Meanwhile, for salsa, in large skillet heat oil over medium heat. Cook onion, jalapeno, and garlic about 3 minutes, stirring occasionally, until onion is softened. Add tomatoes and oregano; cook about 5 minutes, stirring occasionally, until tomatoes release juices. Remove from heat. Season with salt.
- Spoon salsa over melted cheese in skillet. Sprinkle with cilantro. Serve immediately with tortilla chips (cheese will firm as it cools).
From the Test Kitchen
Sharp cheddar will not melt as nicely as the milder version- your Monterey Jack cheese will begin to separate before the sharp cheddar is melted.
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If bare hands touch chile peppers, wash well with soap and water.
**Mexican oregano is stronger and less sweet than regular or Mediterranean oregano. Find it in most supermarkets or at penzeys.com.
For a charcoal grill, light 12 charcoal briquettes. Mound coals fairly close together; sprinkle wood chips directly on coals. Add coals as heat diminishes.
Nutrition Facts (Chile con Queso)
- Per serving:
- 226 kcal ,
- 15 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 33 mg chol. ,
- 294 mg sodium ,
- 13 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 10 g pro.