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Chilies Con Queso

fast.cook's picture
Ingredients
  Courgette 1 Medium, sliced
  Courgette 1 Medium, sliced lengthwise into spears
  Chipotle peppers 3
  Canned chipotle peppers/Jalapeno peppers 3
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Safflower oil 1 Tablespoon
  Onion 1⁄2 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Ripe tomatoes 2 , seeded and chopped
  Tomatoes 2 , peeled
  Beer 4 Fluid Ounce (125 Milliliter)
  Gruyere cheese 2 Cup (32 tbs), grated
  Carrots 2 , scraped and cut into long slices
  Carrots 2
  Green bell peppers 2 , cored
  Green bell peppers 2 , cored, seeded and sliced into long thin strips
  Red bell pepper 2 , cored
  Red bell pepper 2 , cored, seeded and sliced into thin long strips
  Tortilla chips 1 Cup (16 tbs)
Directions

GETTING READY
1) In a medium-size saucepan boil 750 ml of wtaer and blanch the courgette for 1 minute.
2) Drain courgettes in colander and rinse under cold water.
3) Wrap n paper towel and kee in refrigerator until used.
4) Seed and cut the chipotle or jalapeno peppers into thin slices, but be careful as capasicin in the peppers may cause irritation to lips or eyes. So wash hands immediately after cutting.

MAKING
5) In a small bowl, dissolve cornstarch into 2 tablespoons water or beer.
6) In the same courgettes saucepan, saute onion and garlic in hot oil over medium heat.
7) Sute until onion is translucent and add jalapeno or chipotle peppers and tomatoes.
8) Stir and cook for 2 minutes over medium heat.
9) Add beerand boil the mixture then simmer.
10) Gradually add handfuls of cheese and mix until melted.
11) Add cornstarch carefuly while stirring the sauce and let it thickens.
12) In a chafing dish or fondue pot, transfer the sauce and let it be over low heat.

SERVING
13) On a platter, arrange tostada chips, bell peppers and chilled courgettes.
14) Serve the hot sauce as dipping accompaniment.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
4

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