Queso al Horno
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.
How to Make It
Step 1
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.).
Step 2
2
Remove and discard stem, seeds, and veins from chili. Cut chili crosswise into 1/4-inch slices. Scatter chili and onion over cheese.
Step 3
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.
Step 4
4
Prepare barbecue for direct heat.
Step 5
5
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.
Step 6
6
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.
Step 7
7
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.
Step 8
8
To eat, spoon cheese mixture onto tortilla pieces and add tomatoes to taste. Wrap tortillas to enclose filling.
Ingredients
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
Directions
Step 1
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.).
Step 2
2
Remove and discard stem, seeds, and veins from chili. Cut chili crosswise into 1/4-inch slices. Scatter chili and onion over cheese.
Step 3
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.
Step 4
4
Prepare barbecue for direct heat.
Step 5
5
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.
Step 6
6
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.
Step 7
7
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.
Step 8
8
To eat, spoon cheese mixture onto tortilla pieces and add tomatoes to taste. Wrap tortillas to enclose filling.
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