[CH] queso
Eric Murray (ericm@lne.com)
Tue, 2 Oct 2001 17:33:00 -0700
A couple weeks ago I asked about mexican cheeses. Well, the other day my
wife asked me to stop at the store on the way home from work, I went to a
store that I normally don't go to and I saw that they had a selection of
queso, so I picked some up. This weekend I made chile rellenos with it.
The queso was "Queso Fresco Ranchera". It's a soft white cheese that
crumbles when you grate it. By itself, it was fairly mild but with
a stronger fresher flavor than standard california jack cheese, and
noticeably saltier.
I used it in my usual 'relleno bake' recipe (from the New Mexico
"Green Chile Book"). I'm too lazy to deep-fry rellenos so I lay them
in a pan and pour a custard-type mixture of eggs and flour over them.
The stuffing is usually some cheese and some chopped jalapenos or other
small hot pepper. The peppers that got stuffed were Poblanos.
The queso was better in the rellenos than jack cheese. It goes
well with chiles. I recommend it.
Eric