Recipe

Queso Al Horno Recipe

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Ingredients

Directions

Step #1 Cut asadero cheese into 1/8- to 1/4-inch slices & lay in an overlapping layer to cover bottom & sides of a shallow 1 1/2-quart pan (about 9 by 12 in.
Step #2 ).
Step #3 Remove & discard stem, seeds, & veins from chili.
Step #4 Cut chili crosswise into 1/4-inch slices.
Step #5 Scatter chili & onion over cheese.
Step #6 Stack tortillas, cut stack in half, & set halves together on a sheet of heavy foil wrap (about 12 by 24 in.
Step #7 ); seal tortillas in foil wrap.
Step #8 Prepare barbecue for direct heat.
Step #9 If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat.
Step #10 Set grill in place & measure heat.
Step #11 If using a gas barbecue, turn all burners to high & close lid for 10 mins.
Step #12 Adjust burners to desired heat.
Step #13 Set grill in place & measure heat.
Step #14 When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), set tortilla packet & pan with cheese on barbecue.
Step #15 Turn packet over often until tortillas are hot in the center, about 5 mins; wrap in a thick towel & put in a basket.
Step #16 Heat asadero cheese until melted, 10 to 15 mins; sprinkle with cotija cheese.
Step #17 To eat, spoon cheese mixture onto tortilla pieces & add tomatoes to taste.
Step #18 Wrap tortillas to enclose filling.
Enjoy the Queso al Horno recipe