Latin American > Chile > Appetizer

Chancho en Piedra con Queso Recipe

Ingredients with Measurements:
- 2 cups of diced tomatoes
- 1/2 cup of diced onion
- 1/4 cup of diced cilantro
- 1/4 cup of diced green bell pepper
- 1/4 cup of diced red bell pepper
- 1 tablespoon of minced garlic
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of sugar
- 1/2 cup of crumbled queso fresco cheese

Special equipment needed:
- Blender or food processor

Step-by-step instructions:
1. In a blender or food processor, blend the diced tomatoes, onion, cilantro, green bell pepper, red bell pepper, and minced garlic until smooth.
2. In a large saucepan, heat the olive oil over medium heat.
3. Add the tomato mixture to the saucepan and stir.
4. Add the salt, black pepper, cumin, paprika, dried oregano, and sugar to the saucepan and stir.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
6. Remove the saucepan from heat and let it cool for a few minutes.
7. Once the mixture has cooled slightly, stir in the crumbled queso fresco cheese.
8. Serve the chancho en piedra con queso warm or at room temperature.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 105
- Total fat: 6g
- Saturated fat: 2g
- Cholesterol: 11mg
- Sodium: 622mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 4g

Substitutions for ingredients:
- Queso fresco cheese can be substituted with feta cheese or goat cheese.

Variations:
- Add diced jalapeƱo pepper for a spicier version.
- Use fire-roasted tomatoes for a smokier flavor.
- Add diced avocado for a creamier texture.

Tips and tricks:
- Use a blender or food processor to ensure a smooth consistency.
- Adjust the seasoning to your taste.
- Let the chancho en piedra con queso cool slightly before adding the cheese to prevent it from melting too much.

Storage instructions:
- Store any leftover chancho en piedra con queso in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the chancho en piedra con queso in a saucepan over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the chancho en piedra con queso in a bowl or on a plate.
- Garnish with fresh cilantro leaves.

Garnishes:
- Fresh cilantro leaves

Pairings:
- Serve with tortilla chips or toasted bread.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the chancho en piedra con queso is too thick, add a little bit of water to thin it out.
- If the chancho en piedra con queso is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftover chancho en piedra con queso in the refrigerator and consume within 3 days.

Food history:
- Chancho en piedra con queso is a traditional Chilean dish that originated in the central region of the country.

Flavor profiles:
- Spicy, tangy, and slightly sweet.

Serving suggestions:
- Serve as an appetizer or as a side dish.

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Region: Peruvian

Taste: Savory, Cheesy, Spicy, Tangy, Umami