Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 This is not for the lactose intolerant! I'm playing around with it to get it low fat. @@@@@ Ancho Chile Pesto with Queso Fresco 1/4 cup pine nuts 2 ancho chiles, stemmed and seeded Boiling water 4 large garlic cloves, unpeeled 1/8 teaspoon dried oregano 2 tablespoons peanut or canola oil 1/3 cup crumbled queso fresco (2 1/2 ounces) 1 tablespoon heavy cream Salt and freshly ground black pepper Cayenne pepper Preheat the oven to 375°. Spread the pine nuts in a pie plate and bake for about 2 minutes, or until they are lightly toasted. Transfer to a plate and let cool completely. In a small heatproof bowl, cover the anchos with boiling water and let soak until softened, about 10 minutes. Drain the chiles, reserving 2 tablespoons of the soaking liquid. Meanwhile, in a small skillet (not nonstick), cook the garlic cloves over moderate heat until softened and blackened in spots, about 10 minutes. Let cool slightly, then peel. In a mini food processor, combine the garlic cloves, reconstituted ancho chiles, reserved chile soaking liquid, pine nuts and oregano. Pulse until the mixture is finely chopped. With the machine on, add the peanut oil and process until a chunky paste forms. Add the queso fresco and the heavy cream, season with salt, pepper and cayenne and pulse to blend. Transfer to an airtight container and refrigerate for up to 1 week. Applications: Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or sautéed vegetables. Use as a condiment with grilled steaks, chicken or pork. Add to sour cream or Greek-style yogurt for a quick dip. Mix with ground meat as a seasoning for meatballs. TOTAL TIME: 30 MIN MAKES ABOUT 2/3 CUP MAKE AHEAD The ancho chile pesto can be refrigerated in an airtight container for up to 5 days. Source Speedy Sauces by Grace Parisi, Food & Wine Magazine,December 2002. Formatted by Chupa Babi in MC: 01.15.03 Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute. ----- ___________________ Interested in getting caught up on today's news? Click here to checkout USA TODAY Headlines. http://track.netzero.net/s/lc?s=198954 & u=http://www.usatoday.com/news/front.htm?\ csp=24 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 It sure does sound good Chupa! Lily , " Chupababi " <alcovi wrote: > > This is not for the lactose intolerant! I'm playing around with it to > get it low fat. > > > @@@@@ > Ancho Chile Pesto with Queso Fresco > 1/4 cup pine nuts > 2 ancho chiles, stemmed and seeded > Boiling water > 4 large garlic cloves, unpeeled > 1/8 teaspoon dried oregano > 2 tablespoons peanut or canola oil > 1/3 cup crumbled queso fresco (2 1/2 ounces) > 1 tablespoon heavy cream > Salt and freshly ground black pepper > Cayenne pepper > > > > Preheat the oven to 375°. Spread the pine nuts in a pie plate and bake > for about 2 minutes, or until they are lightly toasted. Transfer to a > plate and let cool completely. > In a small heatproof bowl, cover the anchos with boiling water and let > soak until softened, about 10 minutes. Drain the chiles, reserving 2 > tablespoons of the soaking liquid. > Meanwhile, in a small skillet (not nonstick), cook the garlic cloves > over moderate heat until softened and blackened in spots, about 10 > minutes. Let cool slightly, then peel. > In a mini food processor, combine the garlic cloves, reconstituted > ancho chiles, reserved chile soaking liquid, pine nuts and oregano. > Pulse until the mixture is finely chopped. With the machine on, add > the peanut oil and process until a chunky paste forms. Add the queso > fresco and the heavy cream, season with salt, pepper and cayenne and > pulse to blend. Transfer to an airtight container and refrigerate for > up to 1 week. > Applications: Spread on the inside of softened corn tortillas when > making enchiladas or fajitas. Toss with steamed or sautéed vegetables. > Use as a condiment with grilled steaks, chicken or pork. Add to sour > cream or Greek-style yogurt for a quick dip. Mix with ground meat as a > seasoning for meatballs. > TOTAL TIME: 30 MIN > MAKES ABOUT 2/3 CUP > > MAKE AHEAD The ancho chile pesto can be refrigerated in an airtight > container for up to 5 days. > > Source Speedy Sauces by Grace Parisi, Food & Wine Magazine,December > 2002. > Formatted by Chupa Babi in MC: 01.15.03 > > Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer > cheese or feta is a fine substitute. > > ----- > > > > > ___________________ > Interested in getting caught up on today's news? > Click here to checkout USA TODAY Headlines. > http://track.netzero.net/s/lc? s=198954 & u=http://www.usatoday.com/news/front.htm?csp=24 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 Its a forgiving recipe, too, Lily.(It better be, the way I fiddle with them). Pepitas for the pinenuts, jalapenos, machengo for con queso. It works. Makes a good tortilla filling, topped with minced sweet onion, minced bell pepper, minced radishes, black olives. Roll that baby up, and make it dinner with a bowl of Tortilla Soup. <lily_of_the_mall wrote:It sure does sound good Chupa! Quote Link to comment Share on other sites More sharing options...
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