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Prairie Pure's Chili con Queso
1 pound Prairie Pure Butterkäse cheese, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 small onion, minced (1/2 cup)
2 cloves garlic, minced
2 jalapeno chiles, stems and seeds removed, then minced
1 (10 ounce) can diced tomatoes, with green chiles
Directions:
Heat the oil in a medium saucepan and saute the onion, garlic and jalapenos until soft. Add the tomatoes with their liquid and cook over medium heat for about 5 minutes, to reduce the liquid. When the tomatoes begin to look dry, reduce the heat to medium-low and start adding the cheese, one handful at a time, stirring over medium-low heat until the cheese melts; wait for each handful to melt before adding more cheese.
Serve in a chafing dish or fondue pot to keep the queso warm. Serve with corn chips, tortilla chips or cut-up vegetables.
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The following recipe was made at the Green City Market this summer by Cafe 28 (located at 1900 W. Irving Park Rd. Chicago, IL) and was just delicious.
Torta de Elote (fresh corn bread)
Ingredients:
6 ears sweet corn
3 poblano peppers*
2 red bell peppers *
1 can 8 oz. evaporated milk
4 eggs
8-1/2 oz. rice flour
1 teaspoon baking powder
1 teaspoon salt
2 oz. unsalted butter
6 oz. Prairie Pure Butterkäse cheese
Instructions:
1. Preheat oven to 350°
2. Slice the corn kernels off the cobb. You should get 5 cups of corn. Measure 2-1/2 cups and put in blender with evaporated milk and butter for 2 minutes.
3. Beat eggs in a large bowl and add the corn mixture - add rice flour, baking powder and salt. Mix well with rubber spatula and then add the remaining corn.
4. Place half of mixture in a 12 inch baking pan - layer poblano and red peppers strips and sprinkle with cheese.
Repeat this one more time - the last layer should be cheese, totaling two layers.
Bake for 45 minutes at 325°
*Poblano and Red Bell Peppers
Place whole peppers on gas burner or charcoal grill. Roast peppers until the skin becomes wrinkled and loose. Turn them frequently with tongs until the skin becomes completely charred. Place peppers in a plastic bag or bowl with a plate on top. Set aside to steam peppers for 15 minutes. Wash off burnt skin. Charred, seeded and cut in thin strips on the burner.
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