How to Handle those
HOT!! Chilies AND
a great
Chili con Queso Recipe
Chilies, (hot peppers) vary in taste and
'hotness'--right down to peppers found on a single plant. Fresh green
chilies are red chilies that have not ripened, tasting almost the same.
Canned green chilies are usually mild--but the canned Jalapeños are fiery.
Most of the dried chilies are hot although some varieties, like the ancho
are milder and almost sweet. They are often used in sauces for their rich
maroon color.
The oils in chilies can burn skin and make
your eyes smart, so be careful not to touch your face when working with
chilies. Wearing gloves helps somewhat, but be sure to always wash hands
and gloves with soap and water afterwards to get rid of the oils.
Rinse chilies to clean them, then pull out the
stems under running water. Cut the pods in half and clean out the seeds.
You can soak them in cold, salted water for about an hour to reduce
hotness, before chopping, or just go ahead and dice them up. Small dried
chilies should also be stemmed and seeded before they are used.
To remove skins, pour boiling water over the
chilies and let them soak for about 30 minutes. You can they easily slip
the skins off with your fingers or a knife.
Remember to rinse canned chilies to get rid of
the brine, before seeding and chopping.
Try your chilies in this Chile con Queso
(Cheese and Green Chili Dip) Recipe
Makes 2-3 cups
3 med firm ripe tomatoes or to save time use 1
cup chopped drained canned tomatoes
2 tbsp butter
2 tbsp flour
1 cup light cream
½ tsp minced garlic
salt to taste
4 ounce can of green chilies (not the Jalapeno's) drained, stemmed, seeded
and finely chopped
2 cups of freshly grated Monterey Jack Cheese
For fresh tomatoes drop them in boiling water
so they are covered with water and boil for 15-20 seconds. Remove and
place under cold running water then peel them with a sharp knife. Cut out
the stems, slice them in half crosswise and remove the seeds and juice by
gently squeezing. Chop tomatoes coarsely.
Melt butter over medium heat in a heavy 1-1½
quart saucepan. When melted, add flour and mix well. Stirring constantly
with a wire whisk, slowly pour in cream in a slow steady stream. Cook over
high heat until sauce boils, thickens and is smooth. Reduce heat and
simmer until flour taste disappears. Set aside, off heat.
Mix together the tomatoes, garlic and sale in
a 10-12 inch skillet. Cook uncovered, stirring frequently, over a medium
heat until the mixture is thick enough to hold its own shape in a spoon.
Reduce the heat to low and stir in the cream sauce and chilies. Do not let
the mixture boil. Add the cheese a handful at a time.
To serve, keep warm in a chafing dish and
serve immediately with crackers, chips, vegetables or tostadas.
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Hispanic and Mexican
Food Guide & Glossary
How to Handle those
HOT!! Chilies AND a great
Chili con Queso Recipe
Hispanic and Mexican Recipes
Resource
Guide