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Casa Olé's Chili con
Queso
5
pounds American cheese, grated
3
1/4 cups (26 ounces) water, divided
1
1/2 cups chopped onion (see note)
1cup
each: chopped celery and green bell pepper (see note)
1/4
cup finely chopped jalapeño (see note) Combine cheese and 3 cups water in the top
of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is
melting, combine onion, celery, bell pepper and jalapeño in saucepan and add
1/4 cup water. Sauté over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add
vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount;
recipe could be cut in half or thirds. Note: Amounts are approximate. The
file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10
ounces chopped bell pepper and 1 3/4 ounces chopped jalapeños. Crumly Cogwheels Tortilla Soup After the recipe for Crumly Cogwheels
Cheesecake appeared in the Food section April 2, several loyal fans of the
former restaurant at 1200 Milam wrote to ask for other favorite recipes,
including the Tortilla Soup. It is their most-requested recipe, said owner Paul
Helm, who now operates Crumly Cogwheels as a full-service catering company. Helm
suggests adjusting the amounts of tortillas, chicken, cheese and avocado to your
personal taste.
1large
bunch cilantro, washed well (leaves only)
4garlic
cloves
1small
onion, chopped
2fresh
serrano peppers
1(10-ounce)
can tomatoes with green chilies
3quarts
chicken stock
1(8-ounce)
can tomato sauce
2or
3 teaspoons ground cumin (cominos)
1to
2 teaspoons salt
2tablespoons
cornstarch dissolved in a small amount of water
Corn
tortillas (about 20), cut into thin strips
Vegetable
oil
2
cups shredded grilled or poached chicken breasts (about 2 ounces per serving)
1to
1 1/2 cups shredded Monterey Jack cheese (about 1 ounce per serving)
2avocados,
peeled, pitted and sliced Purée cilantro, garlic, onion, peppers and
tomatoes with green chilies in a blender or food processor. Heat stock and add
puréed mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat
and simmer about 1 hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil until crisp;
drain well. Divide tortilla strips among 10 to 12 bowls. Top with chicken and
ladle the stock over top. Garnish with shredded cheese and 2 or 3 avocado
slices. Makes 10 to 12 servings. |
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