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Cheese was introduced to Mexico by the Spanish conquistadors but it is now widely used in many traditional Mexican recipes. Mexican cheese range in flavor from queso blanco, which is very mild, to cotija, which is strong. Fresh Mexican cheeses are crumbly and they become creamy when you heat them, keeping their shape. You can also fry cubes of fresh cheese and they will keep their shape. Use fresh cheese in authentic Mexican recipes like chiles rellenos (stuffed chilies) or enchiladas, because a melting cheese would get messy. Panela, requeson, queso blanco and queso fresco are the best known varieties of Mexican fresh cheese.
Mexican hard cheeses can be grated and this type of cheese is often mixed into refried beans. The strong flavor of hard cheeses make them great for topping meat, salad, or bean dishes. Enchilado and cotija are well known Mexican hard cheeses. Melting cheeses do not become greasy or separate when you heat them, so if you are making a cheese-rich dish like nachos or burritos, use a melting cheese like Chihuahua, quesa quesadilla, manchego, Oaxaca or Asadero.
Recipe for Mexican Cheese Fondue
This is a fusion recipe, since fondue is a Swiss melted cheese dish. Using Mexican cheese to make a fondue recipe gives it a wonderfully authentic taste and the cilantro, chilies, tomatoes, green onions and more add plenty of Mexican flavor to this delicious recipe. Serve it with corn chips or tortilla chips. This is a great recipe to make if you are having guests over because it is fun to eat and you can double to recipe to make lots, if you want to.
What you will need:
1 finely chopped onion
1/2 cup water
1/2 cup chopped cilantro leaves
2 tablespoons vegetable oil
4 oz butter
2 tablespoons diced chilies
1 minced clove garlic
4 finely chopped green onions
4 oz shredded Monterey Jack cheese
8 oz shredded Asadero or Chihuahua cheese
3/4 cup all purpose flour
4 peeled, de-seeded and chopped tomatoes
1 quart milk
1 bag tortilla chips
Salt and pepper, to taste
How to make it:
Saute the onion, garlic and green onion in the oil in a big pan until tender. Add the tomatoes and cook over a moderate heat for fifteen minutes. Stir in the cilantro and chilies, and then add the water and some salt and pepper to taste. Take the pan off the heat. Melt the butter in another pan, then stir in the flour and saute for a few minutes, stirring it all the time. Make sure the flour does not burn. Add the cheeses and milk and keep stirring until the mixture is thick. Add the tomato mixture to the cheese mixture and stir well. Put a crockpot or fondue pot over a moderate heat and put the fondue in there. Serve with the tortilla chips.
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