I had a hankering for my favorite plate from when I lived in El Paso...
Leo's #11 Chile con Queso Steak.
Most restaurants in El Paso serve Queso made with the stringy Mexican melting cheese. I found several knock off recipe's on the web and came up with this version, that my wife said was pretty close to Leo's.
1 heaping cup each of dice tomatos, onions & green chiles
4 large cloves of minced garlic
1/2 stick of butter
Cumin & White Pepper
3 small balls of Mexican melting cheese
Fiesta Blend shredded Mexican cheese
Milk
In a large pan sauté the tomatoes, onions, green chiles & garlic in butter dusting with cumin & white pepper. Add the melting cheese in small slices stirring constantly on medium low heat until it "melts". It will be very thick and stringy and to smooth it out add about as much of the shredded fiesta blend with a splash of milk little by little until you have the consistency you want. You have to cook it low and slow stirring constantly or the Queso will curdle.
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Leo's #11 Chile con Queso Steak.
Most restaurants in El Paso serve Queso made with the stringy Mexican melting cheese. I found several knock off recipe's on the web and came up with this version, that my wife said was pretty close to Leo's.
1 heaping cup each of dice tomatos, onions & green chiles
4 large cloves of minced garlic
1/2 stick of butter
Cumin & White Pepper
3 small balls of Mexican melting cheese
Fiesta Blend shredded Mexican cheese
Milk
In a large pan sauté the tomatoes, onions, green chiles & garlic in butter dusting with cumin & white pepper. Add the melting cheese in small slices stirring constantly on medium low heat until it "melts". It will be very thick and stringy and to smooth it out add about as much of the shredded fiesta blend with a splash of milk little by little until you have the consistency you want. You have to cook it low and slow stirring constantly or the Queso will curdle.
Sent from my iPhone using Tapatalk
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