Re: [CH] Who really is the hottest?
Shad Donald Christian Munson Munson (capsicums@juno.com)
Thu, 29 Jan 1998 08:09:47 -0500
Thanks for the great recipe Poter!
PORTER'S RECIPE
>Some of you Chipotle Con Queso fans on the list might like to have my
>recipe, so here it is:
>
>Ingredients
>
>1 stick unsalted butter
>4 tablespoons canola oil
>5 tablespoons flour
>1 huge onion or 2 mediums, chopped
>1 whole head roasted garlic chopped
>3 cloves fresh garlic crushed
>1 can chipotles en adobo puréed
>2 fresh or pickled habaneros chopped
>1 cup half and half
>2 cups whole milk
>2 lbs sharp cheddar cheese
>1 lb montery jack
>1 bunch scallions chopped
>
>Method
>
>In a large pan melt the butter and add the oil over medium heat
>Add the chopped onion, and sautee until golden
>Add the crushed garlic and continue sauteeing until onions have nicely
>browned
>Add the flour and combine with butter oil onions and garlic until a
>nice
>roux develops
>Cook this onion roux for 2 minutes taking care for it not to get too
>brown
>(a little is good)
>Add the half and half slowly, incorporating it into the onion roux
>little
>by little
>Reduce heat to medium low and add the milk. If you heat the milk first
>in
>the microwave this reduces cooking time and can prevent burning
>Cook mixture until milk and half and half bubbles, stirring often
>Lower heat to a simmer and add chopped habaneros and the puréed
>chipotles,
>sauce and all
>Cook on simmer for 5 minutes to bring out the flavor of the chiles
>stirring
>occasionally
>Add the finely chopped roasted garlic cloves
>Little by little incorporate all of the cheese stirring constantly
>When everything is melted and nicely incorporated transfer to fondue
>pot or
>chafing dish and keep heat on very low. Garnish with the chopped
>scallions
>and serve with good quality chips.
>
>Enjoy
>
>Porter
>
>
>
_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]