smoky chile heat and corn chip crunch.
The great nacho plate needs no introduction. For those who grew up in the Mexican food tradition, neither does chile pasado. This chile is a dried green chilaca chile, which carries the rich flavor of roasted green chile, with all of its smokiness and just the right amount of chile heat.
These chiles are perfect for chile con queso, and we recommend a plate of nachos as a quick and easy way to reward yourself for the hard work of making this delicious treat, but chile con queso is the perfect topping to nearly anything that you are cooking – drizzle it on top of mozzarella sticks, add it to a burrito or taco, add it to a bowl of chili, serve it with guacamole and pico de gallo, the possibilities are truly endless.
thoughts before starting
Our Morita chiles (smoked red Jalapeno) are a perfect addition to this already spicy recipe.
- Begin by rehydrating the dried peppers. First, quickly rinse them in the sink, remove their tops, wash the inside of the pepper, and remove seeds depending on how much heat you would like.
- Put them in a heat tolerant container and pour hot water over them, letting them soak for 15-20 minutes until they start getting their shape and texture back.
- Heat the olive oil on a skillet on medium heat, until it is shiny.
- Add half of the onions and the rehydrated chiles to the skillet.
- Season with salt and pepper and cook for 6 to 8 minutes.
- Dice the remaining onions and tomatoes.
- Blend them on high until the mixture is smooth.
- Add this mixture to the skillet and cook everything for another 5-10 minutes on medium heat.
- Add queso panela and continue cooking until the cheese softens.
- Mix periodically as everything cooks.
- Serve warm when the mixture is finished.
You can keep this dish in the fridge for up to three days after making it.