2.02.2009

Queso Ra, Sera

The poets have been mysteriously silent on the subject of cheese.

~G.K. Chesterton



It has taken me many years to come to grips with the following fact: I am not laid back.


I am particular about things that don't matter, I worry about circumstances that will never come to pass, I get worked up easily. Luckily, I found in my husband a man that finds this endearing instead of infuriating. When he witnesses me making a conscious effort to let things slide, and failing miserably, he rolls his eyes knowingly.


Preparing to welcome a child into our lives is proving to be a test for me. I'm constantly thinking about the future, wondering about how things will be, all the while knowing that I have zero control. Fortunately, I have the kitchen - my haven when I get overwhelmed and need to relax. When I'm experimenting with a new ingredient, trying a new recipe, or creating one of my favorite dishes, I'm serene...I disregard the stress and welcome the calm.


I found this recipe for chile con queso from Culinary Adventures of a New Housewife and had to try it. Queso is one of my favorite snacks, and after spending a sunny day nervously watching my husband perch atop a ladder to clean our gutters, I needed comfort. The result is a lighter version of queso, tangy from lime and beer, with a kick of spice thanks to chili powder. We settled in to watch the Super Bowl, and as I curled up under my favorite quilt with this snack in hand, I let go.


Chile con Queso


2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup light colored beer
1 1/2 cups milk, divided
3 tbsp cornstarch
1 3/4 cup shredded sharp Cheddar
1 10 oz can Rotel (drained)
2 tbsp fresh lime juice
1 tsp salt
1 tsp chili powder
cayenne pepper to taste
1/4 cup scallions
2 tbsp fresh cilantro


- Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.


- Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.