Queso Al Horno
For a nice change of pace at your next party, try making this creamy white Mexican cheese dip recipe. It's far better than the typical yellow cheese sauce you find for dipping tortilla chips, and your party will be the talk of the town!
Ingredients
- 1 1/2 tablespoon olive oil
- 1 large onion, chopped
- 2 large tomatoes, seeded and coarsely chopped
- 1/2 teaspoon ground cinnamon
- 5 fresh jalapeno chiles, stemmed and chopped
- salt, to taste
- 2 pounds Muenster, Monterey Jack or fontina cheese (try chihuahua or asadero)
- 1 cup small cooked shrimp
Instructions
- Heat oil in a wide frying pan over medium high heat.
- When hot, add onion and cook until soft.
- Add tomatoes and cinnamon. Increase heat to high and cook stirring, for one minute.
- Add chopped chiles and season to taste with salt.
- Trim rind from cheese and cut into 1/4-inch thick slices. Arrange in an 8 to 10-inch heatproof baking dish at least 1½ inches deep, overlapping slices to cover bottom.
- Just before serving, spread tomato mixture in a 6-inch circle on top of cheese; sprinkle with shrimp.
- Garnish with a whole chile.
- Place dish on a grill 4 to 6 inches above a bed of medium ot coals that have been pushed to one side of barbecue.
- As cheese melts, move dish to cooler part of barbeque. Serve with chips.
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BeckySue
Aug 18, 2016
I haven't made this but it caught my attention because I'm trying to learn more authentic rustic Mexican dishes and I've never seen this one before. The cinnamon in this dish would have seemed odd and out of place a year ago-but having learned to cook and love Indian dishes with curry blends and garam masala, I am familiar with seeing cinnamon pop up in savory dishes! Lol
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