Chile con Queso

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes.
3. 3
   Serve immediately.
4. 4
   In a cast iron skillet, over a very high heat, char the onion slices and remove.
5. 5
   Toast the garlic, remove and peel.
6. 6
   Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred.
7. 7
   Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute.
8. 8
   Place all the ingredients in a food processor fitted with a metal blade.
9. 9
   Process until they are roughly chopped but smooth.
10. 10
    Yield: about 1 1/2 cups
11. 11
    Preheat the oven to 325 degrees.
12. 12
    In a medium saucepan, mix the brine ingredients, warm over a low heat and whisk thoroughly.
13. 13
    Cut the stale tortillas into strips or wedges.
14. 14
    (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.)
15. 15
    Briefly dip the tortilla pieces into the brine, then shake off the excess water.
16. 16
    (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.)
17. 17
    Spread the prepared tortilla chips in a single layer on a baking sheet.
18. 18
    Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.
19. 19
    Yield: 4 to 6 servings