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1
Preheat the oven to 350 degrees.
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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.
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3
Serve immediately.
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4
In a cast iron skillet, over a very high heat, char the onion slices and remove.
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5
Toast the garlic, remove and peel.
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6
Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred.
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7
Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute.
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8
Place all the ingredients in a food processor fitted with a metal blade.
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9
Process until they are roughly chopped but smooth.
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10
Preheat the oven to 325 degrees.
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11
In a medium saucepan, mix the brine ingredients, warm over a low heat and whisk thoroughly.
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12
Cut the stale tortillas into strips or wedges.
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13
(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.)
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14
Briefly dip the tortilla pieces into the brine, then shake off the excess water.
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15
(A longer soaking in the brine will make the tortillas take on a more pronounced flavor.)
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16
Spread the prepared tortilla chips in a single layer on a baking sheet.
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17
Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.
