Queso con chile or chile con queso? Either way, it’s one of the most simple and delicious recipes. A traditional dish of freshly blended tomatoes with fresh chile serrano or jalapeños. Add that to some queso fresco or panela slices, combined with onions and typically a spicy fresh chile. A very rustic and common Mexican recipe prepared in a variety of ways. The most often used cheese is queso panela or queso fresco. They are good for this because of their low melting point. You want a cheese that can stand up to the warm salsa, scooped up to enjoy with tortillas, chips or Mexican bolillos ( a Mexican type of roll). This is one of my top 5 favorites of my Mom’s recipes. All the comforts of home.
I Have Visions Of Sunday Brunch!
To be hones with you, I didn’t know what brunch was until I got married, lol! But, that was about the time we would enjoy queso con chile with fresh pan Frances or bolillos and fresh avocado. Can’t forget the refried beans!
Tips~ If you prefer salsa verde over salsa roja, just substitute tomatillos in this recipe for the tomatoes.
Tips~ If you are not crazy about big pieces of onion, just blend them with the tomatoes when you make the sauce.
Queso Con Chile en Salsa Verde(Chile Con Queso en Salsa)
For the recipe above I used a tomatillo salsa previously prepared. The chiles are jalapeño and fresno. Click link to find tomatillo salsa recipes.
I had previously prepared salsa de mesa on this day. Did I mention I love Chile Con Queso en Salsa???? Find recipes here https://pinaenlacocina.com/me-pico-la-salsa-salsa-basics/
Queso Con Chile En Salsa (Mexican Cheese In Salsa)
- 2 small poblanos stems and seeds removed
- 2 Jalapeños stems removed
- 2 tablespoons avocado or olive oil
- 1/2 cup white onion sliced into strips
- 3 large roma tomatoes roughly chopped
- 2 serranos roughly chopped
- 2 cloves of garlic
- pinch of Mexican oregano
- 1/2 cup water
- Salt and pepper to taste
- 10 ounces of queso panela or fresco cubed
- Place jalapeños and poblanos on a sheet pan. Place under a preheated broiler set to high for 15 minutes, turning halfway through cooking time. When ready, place in plastic bag to steam. Set aside.
- In a large skillet at medium heat, preheat 2 tablespoons of oil for 3 minutes. After 3 minutes, add the onions. Sauté for 5 minutes. Prepare quick fresh salsa while onions saute.
- In the blender add the tomatoes, serrano peppers, garlic, oregano, water, salt and pepper to taste. Blend on high until smooth, taste for salt.
- When ready, add the tomato sauce to skillet and cook for 8-10 minutes or until sauce becomes darker and thicker. Remove poblanos and jalapeños from the plastic bag, Remove the blistered skins and slice into thin strips. If you prefer, you can remove the seeds from the jalapeños. Add the rajas or strips to the simmering salsa. Cook for 3 minutes.
- When you are ready, fold in the cubed queso panela or queso fresco. Stir to cover cheese in salsa. Cook for 2 more minutes. Serve right away or turn heat to lowest setting and keep warm for 10 minutes. Serve with refried beans, avocado slices and warm tortillas.
Salsa of choice this day was a tomatillo salsa with chile de arbol. See link above for tomatillo salsa recipes! Egg is a must for brunch!
I just to make this dish in the morning when I was a kid , now I live in Canada and we don’t have any cheese close to our cheese . So I had make it may be one or twice here en Canada .
Do they sell and cheese called farmers cheese prepared with cow’s milk? That is almost the same texture and flavor of queso fresco or queso panela. Hope you can find some soon.