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1 pound Monterey jack cheese, grated 1/2 pound St. George cheese (or medium cheddar), grated 1/2 pound queso cotija (or plain feta), crumbled 6 cloves garlic, minced 2 serrano chiles, minced 1 t chipotle powder 2 poblano chiles, roasted, seeded, and cut into strips 3 T minced fresh cilantro or 4 scallions, trimmed and thinly sliced 2 to 3 dozen small corn tortillas, hot |
Pre-heat the oven to 470 degrees. In a large bowl, toss together cheeses, garlic, serranos, and chipotle powder. Place in an oven proof earthenware dish and bake until the cheese is completely melted and bubbly, about 15 minutes. Add the poblano strips and bake 5 minutes more. Sprinkle cilantro leaves or scallions over the top and serve immediately, with hot tortillas alongside. Each guest takes 2 tortillas (one on the top of the other), smears a generous portion of the queso on top, and rolls it up.
Spring: Grill 2 or 3 spring onions until they are tender, slice them, and scatter them over the top of the cheese in place of the poblanos. Peel and dice 1 Haas avocado, toss with the juice of one lime, 1 t kosher salt, and the minced cilantro, and spoon it over the cheese just before serving.
Summer and Fall: Peel, seed, and dice 2 tomatoes, and toss with 1 diced Haas avocado, the juice of one lime, 1 t kosher salt. Spoon it over the cheese before adding the cilantro.
Winter: Cook one pound Mexican-style chorizo removed from the casing, drain off the fat, toss with 1 cup minced cucumber and 1 minced serrano chile, and spoon it over the cheese before adding the cilantro.