Queso al Horno

Sunset
Notes: An easy appetizer, this Mexican classic debuted in August 1966. For a spicier version, add hot sauce, or use chili- or pepper-flavor jack cheese.
Makes 6 servings

Ingredients

+ Add To Shopping List
3/4 pound asadero or jack cheese
1 fresh Anaheim (California or New Mexico) chili (3 oz.)
1/3 cup finely chopped red onion
12 corn tortillas (6 in.)
2 tablespoons crumbled cotija or feta cheese
1 firm-ripe tomato (6 oz.), rinsed, cored, and chopped

Preparation

1. Cut asadero cheese into 1/8- to 1/4-inch slices and lay in an overlapping layer to cover bottom and sides of a shallow 1 1/2-quart pan (about 9 by 12 in.).

2. Remove and discard stem, seeds, and veins from chili. Cut chili crosswise into 1/4-inch slices. Scatter chili and onion over cheese.

3. Stack tortillas, cut stack in half, and set halves together on a sheet of heavy foil (about 12 by 24 in.); seal tortillas in foil.

4. Prepare barbecue for direct heat.

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), set tortilla packet and pan with cheese on barbecue. Turn packet over often until tortillas are hot in the center, about 5 minutes; wrap in a thick towel and put in a basket. Heat asadero cheese until melted, 10 to 15 minutes; sprinkle with cotija cheese.

5. To eat, spoon cheese mixture onto tortilla pieces and add tomatoes to taste. Wrap tortillas to enclose filling.

Created date

October 2003

Nutritional Information

Calories 308
Caloriesfromfat 47 %
Protein 18 g
Fat 16 g
Satfat 9.5 g
Carbohydrate 26 g
Fiber 3.2 g
Sodium 513 mg
Cholesterol 51 mg