This is a good brand of asadero.Poblano is a mild chile pepper.Most of the Mexican markets will have these items.
Posted on 03/10/2008 5:16:30 PM PDT by gondramB
Okay. I'll shut up now.
This might be the best way to ask for the cheese
mire esas mejillas hermosas
This is a good brand of asadero.Poblano is a mild chile pepper.Most of the Mexican markets will have these items.
Their name is, I mean her name is Salma, not Selma.
Those ARE amazing nachos, some how I can’t get past the image of dipping them in salsa...
A Mexican family had just arrived in Texas and was having trouble find work. He had looked all day for a job but hadn't found one and his family was hungry.
In desperation he decided to talk to God about it. He knelt down by a large tree and began to pray.
In a few minutes a big wheel of cheese came rolling down and hit the tree. He grabbed it and ran home.
When he got there he told his wife he wanted nachos for supper. She was surprised and asked if maybe he would rather have cheese enchiladas?
No, he said, the Lord told me to make it into nachos. As I was running home I could hear the Lords voice coming from above. He kept saying “it's not yo cheese, it's not yo cheese”. And that sir, is the way to pronounce nachos.
It’s funny. BTW the last one (Budweiser making Corona) is why Cinco De Mayo is such a big thing here, they were having a hard time selling Corona and went looking for an occasion they could push and found an obscure Mexican holiday that nobody in Mexico actually cared about. And people in Mexico still don’t really care about the holiday.
As for nachos you’re probably looking at a cheddar/ jack blend. There really isn’t much in the way of “Mexican” cheese, though they do have some good goat cheeses down there. Really any good combo of cheese and some peppers with milk or vegetable oil to make it go smooth when you melt it and you’re good. Or just get the jars from Tostidos, pretty good nacho cheese. If you have a Linens N Things near you they have a mini-crock pot that perfectly holds the contents of one Tostidos jar, takes about half an hour to warm it up but man does it taste good.
When mine was still worth looking at (before the 2 kids) I didn’t get upset if someone looked. If they touched without being invited to, they left with a black eye.
If it is packaged for display, then one may look; but touching is only for when you intent to purchase the product. (That’s nacho jeans);-)
Oops, You’re right.
>>GondramB... can you describe the type of cheese you like. Is it smooth and pourable, like a fondue or hollandaise sauce or is it thicker and more substantive like melted mozzarella on a pizza?
Also, is it the color of cheddar (orange), or light like Monterey Jack cheese? If light, is it crumbly or smooth?<<
Its white, pourable but it soaks into the nachos. The pourability is quite temperature sensitive but even cold not as think as mozzarella. I welcome suggestions.
Hmmm... I’m in California and travel to Mexico a lot—don’t know that I’ve ever seen one like that. But I’ll hunt around. I love to cook and I’m kind of a Mexican food aficionado.
Did you try asking the restaurant what the cheese is? There are so many different ways to make nachos.
As to the chips, you are probably just looking for corn tortilla chips (sometimes called “fritos de maiz”, but even in Mexico the word “chips” is pretty well known). There are lots of different types of chips, too—depending on the tortillas used. The white corn versions (readily available in the market) are usually lighter. The darker versions are sometimes available at restaurants or mercados (markets), but you can also just fry your own.
To prepare your own: Get some yellow corn tortillas from the market you went to and cut them into 6 pieces (I’m assuming that is how your restaurant makes them? Sometimes you will find the whole 5 inch tortilla fried and covered in cheese). Either way, whole or in pieces, pour regular vegetable oil into a pan over medium heat. After it is hot, put the tortillas in and cook for about 1 minute on each side. The yellow corn tortillas will become much browner than the white corn versions (I like the former). Take the fried tortillas out of the pan with tongs and place them on paper towels to capture excess oil. Salt the chips as you remove them from the pan while they are still hot. You can put these in an airtight ziplock bag after they cool and they’ll last a couple days.
I’ll hunt around for cheeses and see if I can figure yours out.
And hiring illegal aliens. Food is no reason to destroy the sovereignty of the United States and make it a Balkanized pot of waring faction and cultures.
Mexican cheese made in Wisconsin!
FREDO Mikey — I was mad at you.
[There is a long pause as FREDO shuffles around.]
Why didn’t we spend time like this before? You wanna drink right? WAITER!
[A waiter walks up to them.]
Por Favor — how do you say “banana daiquiri”?
MICHAEL Banana daiquiri.
FREDO That’s it?
MICHAEL Yes.
FREDO Uno Banana Daiquiri.
WAITER Banana Daiquiri.
FREDO Si — and uh — a club soda.
Mexican cheese does not contain carrot juice or any coloring agent: they’re all white. Sometimes they’ll dust a cheese in chili powder for color.
Cacique has a great line, from melters to crumblers to fresh.
Look for Kraft Pepper Jack, probably most likely to be available and work your way up from there :)
IIRC, poblano chillies are actually smoked jalepenos.
Mark
“Mexican cheese made in Wisconsin!”
Actually, it’s Mexican cheese made in Wisconsin by Swedes! :)
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