Mexican Queso Chihuahua. By Dung Tran and JingJing Chen. HISTORY AND ORIGINS. It originates from Mexico. It can usually be found in Northern Mexico. It is named after the Mexican state of Chihuahua. Also known as: Queso Menonita. History and Origins. Named after the people of the region.
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Mexican Queso Chihuahua
By Dung Tran and JingJing Chen
There are 310 calories in Chihuahua cheese.
Contains 58% of fat
Contains 36% proteins
And has 5% of carbs
1 chicken breast shredded
1. Cut tortillas in triangles and fried them in batches until they turn golden and hard.
2. Using one cup of chicken broth, blend together tomatoes, ¾ of the onion, garlic and adobado peppers.
3. Pour the tomato mix in a large pot, then add the rest of the chicken broth and salt in and let it simmer for about 10 minutes over medium heat. Remember to constantly stir the pot.
4. Preheat oven to 350° F. And cut the rest of the onion into thin slices. Using 1/3 of the tortillas, place a layer of tortilla chips at the bottom of a baking dish. Add another layer using half of the shredded chicken, 1/3 of the sliced onion and 1/3 of shredded cheese. Pour some of the tomato sauce into baking dish.
5. Continue building up the dish by adding another layer of ingredients, tortilla chips, cheese, onion and the rest of the chicken.
6. Finish up with a layer of tortilla chips and onion. Pour the rest of the tomato sauce and top off with the remaining cheese. Put it the oven and bake for 25 minutes.
1. Cook and drain pasta according to package directions and then set it aside to cool.
2. Preheat oven to 400°.
3. Melt butter in a large saucepan, and then add garlic and sauté for 2 minutes. Add flour, salt, pepper and 1 teaspoon of the ground ancho while whisking over medium heat. Once the flour and seasonings are incorporated, add the milk and cream but remember to keep whisking. Bring the mixture to a boil and boil for 2-3 minutes, and keep stirring.
4. After 2-3 minutes, reduce the heat and continue to cook on low for 10 additional minutes. After approximately 10 minutes, add 1 cup of Chihuahua cheese and the Manchego cheese to the cream sauce. Stir the cheese into the sauce and make sure all of the cheese melt. Once the cheese has completely melted, remove the sauce from heat.
5. Combine the cheese sauce and pasta into a large bowl, tossing to coat. Put it on the side to cool a bit. Then, throw the breadcrumbs, remaining Chihuahua cheese and remaining ancho into a small bowl and transfer the coated pasta to a 2-quart baking dish. And finally cover with the breadcrumb mixture and bake for 20-25 minutes.