Cheese,  Travel,  White Cheese

In Queso Wondering…

Before I write a book about cheese, I plan to write another tome.

Conversations With My Cleaner will feature the wit and wisdom of Tess, my cleaner of two years.

I know that my cleaner judges me. She does it openly. Aside from ironing my underpants, Tess has a number of well thought out theories about life, the universe and why I am not married.

According to Tess, a woman of my style, savoire faire and general fabulousness should not be without a husband. She believes, the reason for this anomaly is the fact that I only have cheese (and the odd bottle of wine) in the fridge on any given Monday (when she visits).

Apparently, a man in search of a wife needs a woman with a full fridge. And mine is usually bounteous in dairy, rather than other more manly items like steak, beer and stuff. Tess should know, she is a grandmother.

She isn’t entirely accurate. Yes there is usually cheese. But I do always have chicken in my freezer and tortillas in my fridge. At least once a week I will make enchiladas.

They are simple comfort food and the process of making it brings me calm and a general feeling of achievement.

I oven bake the chicken fillets in foil (with garlic, chilli and olive oil) before shredding them, adding enchilada sauce and some sour cream before stuffing the tortillas.

I then top with a cheese I discovered in the dairy cabinet – Asdero. In Mexico, this is known as Queso Oaxaca and is a white, semi-hard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. I would post a photo of the cheese itself, but it’s just a ball of white.

Instead here is the finished enchilada fresh from the oven…I tried every trick in the book to make this look pretty. But let’s face it – it is what it is. Cheese. Chicken. Flour. Red stuff. Goodness.

South of the Border
South of the Border

The Mexican cheese itself was mild to the point of bland…so I added some manchego. I have noticed you can buy this shredded already in supermarkets, I prefer my own blend. This enchilada lasts a couple of days, because like any good home chef, I like the process of cooking rather than the eating sometimes (ie I lose interest).

The cleaner comes tomorrow. For the first time in ages, there is officially no cheese in the fridge. What becomes of her theory now?

Qatar's favorite food and travel blogger.

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