Recipes By Maggie Hennessy
1 recipe found
Chile Con Queso
This deliciously messy chile con queso from the chef John Lewis pays homage to the version he grew up eating at Chope’s Town Bar & Cafe in La Mesa, N.M. Chope’s closely guarded queso comprises thin, roasted Hatch green chile salsa topped with melted cheese and served with fresh flour tortillas for pinching. Mr. Lewis tinkered for years to get this simple assemblage right, which he serves at his restaurant, Rancho Lewis, in Charleston, S.C. Heat the Hatch chiles in their liquid with a few umami-rich shakes of bouillon powder. Don’t boil; you’re after a loose, stewlike consistency. Stir in lime juice to brighten the flavors, top with cheese and broil until melted. Serve with hot flour tortillas. If chile juice drips down your arm, you’re doing it right.