Chile Cheese Mayo Food

ELOTE RECIPE (AUTHENTIC MEXICAN CORN)

Steps:

• Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
• When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
• Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.
• Repeat with remaining ears of corn and serve.

FELIX'S CHILE CON QUESO

Steps:

• Combine oil, onion, tomatoes, cayenne, sugar, paprika, garlic powder, salt and pepper to a large saucepot.
• Simmer for 25 to 30 minutes over medium heat, stirring occasionally.
• Combine flour and water in a bowl and stir until mixture is smooth.
• Add to saucepot slowly, stirring constantly until smooth and thick.
• Add the cheese while continuing to stir.
• Cook until cheese has fully melted and the mixture is blended.
• Serve warm.
• Expect an oil-like red film to form above the cheese-- this is normal.
• Freezes well.

GRILLED CHEESE WITH CHIPOTLE MAYO AND BACON

Steps:

• Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside.
• Heat a large heavy skillet or griddle over medium heat.
• Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice.
• Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips.

CHILI MAYO

Steps:

• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
• Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

GREEN CHILE MAYONNAISE

Steps:

• Mix thoroughly.
• Chill for a minimum of three hours.
• Use as dip or dressing.

GREEN CHILE CHEESY BREAD

Steps:

• Mix the cheese, peppers, and mayonnaise, blending well.
• Spread on the cut surface of the French bread, which has been sliced in half horizontally.
• Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

LIME, CHILE AND CILANTRO MAYO

Steps:

• Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice.
• Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually "brings it back." If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency.
• Stir in the chile, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste.

GREEN CHILE-PIMIENTO CHEESE

Steps:

• Stir together all ingredients in a large bowl and serve with crackers or make sandwiches.

FAVORITE CHILE CON QUESO (A.K.A. CHILE CHEESE DIP)

Steps:

• Dice the cheese into approximately 1-inch cubes.
• Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeño slices, reserving the juice from the jalapeños.
• Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
• Add the juice from the jalapeños to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it.
• Serve hot with tortilla chips.
• Can also be done in the crock pot to keep it warm for parties, etc.