Ingredients with Measurements:
- 1 pound of queso fresco
- 4 roma tomatoes
- 1 white onion
- 2 garlic cloves
- 2 jalapeño peppers
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- 1/2 cup of water
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. Cut the queso fresco into small cubes and set aside.
2. Cut the tomatoes, onion, and jalapeño peppers into large chunks.
3. In a blender or food processor, blend the tomatoes, onion, garlic cloves, and jalapeño peppers until smooth.
4. In a large skillet, heat the vegetable oil over medium-high heat.
5. Add the blended tomato mixture to the skillet and cook for 5 minutes, stirring occasionally.
6. Add the salt, ground cumin, dried oregano, and water to the skillet and stir to combine.
7. Add the queso fresco cubes to the skillet and stir gently to coat with the sauce.
8. Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the queso fresco is melted and the sauce is thickened.
9. Serve hot with tortilla chips or as a topping for tacos or burritos.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the sauce, low heat for melting the queso fresco.
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 14g
Carbohydrates: 8g
Protein: 12g
Sodium: 650mg
Substitutions for ingredients:
- Queso fresco can be substituted with any other soft, crumbly cheese such as feta or goat cheese.
- Jalapeño peppers can be substituted with other types of chili peppers such as serrano or poblano.
Variations:
- Add cooked ground beef or chorizo to the skillet for a heartier dish.
- Use canned diced tomatoes instead of fresh tomatoes for a quicker preparation.
- Add a can of black beans or corn to the skillet for additional texture and flavor.
Tips and tricks:
- Be careful not to overcook the queso fresco or it will become rubbery.
- Adjust the amount of jalapeño peppers to your desired level of spiciness.
- Serve the Caso con Chile immediately after cooking for the best texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Caso con Chile in a microwave-safe dish in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the Caso con Chile in a colorful bowl or on a platter with tortilla chips arranged around the edges.
Garnishes:
Garnish the Caso con Chile with chopped fresh cilantro or sliced jalapeño peppers for added flavor and visual appeal.
Pairings:
Pair the Caso con Chile with a cold beer or a margarita for a refreshing and satisfying meal.
Suggested side dishes:
Serve the Caso con Chile with rice, beans, or a side salad for a complete meal.
Troubleshooting advice:
- If the queso fresco is not melting, try adding a splash of milk or cream to the skillet to help it melt more easily.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the Caso con Chile to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Caso con Chile is a traditional Mexican dish that originated in the state of Oaxaca. It is typically served as a snack or appetizer and is often enjoyed with tortilla chips or as a topping for tacos or burritos.
Flavor profiles:
Caso con Chile is a savory and slightly spicy dish with a creamy texture from the melted queso fresco.
Serving suggestions:
Serve the Caso con Chile as a dip with tortilla chips or as a topping for tacos or burritos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican