Ingredients

1 1/2 Tbsp. Extra virgin olive oil
1 lrg Onion, minced
2 lrg Tomatoes, seeded and coarsely minced
1/2 tsp Grnd cinnamon
4 x -(up to)
6 x Fresh jalapeno chiles, stemmed and minced
Salt
2 lb Meunster, jack or possibly fontina (bleh, try chihuahua or possibly asadero)
1 c. Small cooked shrimp

scroll for more

Queso Al Horno (Chile Con Queso)

Servings: 8

Heat oil in a wide frying pan over medium high heat. When warm, add in onion and cook till soft. Add in tomatoes and cinnamon. Increase heat to high and cook stirring, for one minute. Add in minced chiles and season to taste with salt.
Trim rind from cheese and cut into 1/4 inch thick slices. Arrange in an 8 to 10 inch heatproof baking dish (skillet) at least 1-1/2 inches deep, overlapping slices to cover bottom.
Just before serving, spread tomato mix in a 6 inch circle on top of cheese; sprinkle with shrimp. Garnish with a whole chile.
Place dish on a grill 4 to 6 inches above a bed of medium ot coals which have been pushed to one side of barbecue. As cheese melts, move dish to cooler part of barbeque. Serve with chips.
/Large eggs