Queso al Horno
More From Sunset
Amount per serving
- Calories: 308
- Calories from fat: 47%
- Protein: 18g
- Fat: 16g
- Saturated fat: 9.5g
- Carbohydrate: 26g
- Fiber: 3.2g
- Sodium: 513mg
- Cholesterol: 51mg
- 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
- 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.
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