Salsa di Queso
Recipe shared by David Bowers, author of "Bake it Like a Man". Get ready to ignite your taste buds with this irresistible, cheesy salsa dipperfect for sharing with friends!
- Servings: 6 to 8
- Nutritional Information per Serving (Based on 6 servings): Calories 243, Total Fat 18 g, Saturated Fat 6 g, Carbohydrates 12 g, Dietary Fiber 2 g, Sugar 3 g, Protein 10 g, Cholesterol 30 mg, Sodium 307 mg
- Total Time: 1 hour 25 minutes
- Preparation Time: 30 minutes
- Cooking Time: 55 minutes
Ingredients
- 4 to 5 medium tomatoes or 10 to 15 plum tomatoes
- 5 fresh jalapeos
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 8 ounces mozzarella cheese
- Tortilla chips or warmed fresh corn tortillas (for serving)
Preparation Instructions
- Preheat your broiler and line a broiler pan with aluminum foil. Place the tomatoes and jalapeos on top. Broil, turning occasionallyremove jalapeos after about 10 minutes when skins blister and brown, sealing them in a plastic bag. Continue with tomatoes for 10 to 15 more minutes until skins blacken and they soften. Cool on a plate.
- Once cool, peel skins from tomatoes and jalapeos, discard stems, and blend flesh with juices in a food processor until coarsely chopped. Handle jalapeos carefully and wash hands well. Set aside this vibrant base.
- Heat olive oil in a large skillet over low heat. Saut finely chopped onion and minced garlic, stirring occasionally until softened (about 10 minutes, no browning). Add the tomato-jalapeo mix and salt; simmer 10 minutes, stirring now and then.
- Stir in mozzarella cheese and cook 5 more minutes, stirring frequently until it melts into creamy perfection. Serve hot in a bowl with crunchy tortilla chips or soft corn tortillaspure bliss awaits!
