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Chicharrónes De Queso Oaxaca (Cheese Chips) & Salsa



Chicharrónes: – 2 cup Real California Oaxaca cheese, grated Green Salsa: – 1/2 tablespoon vegetable oil – 1/2 onion (remove outer peel) – 2 garlic cloves (remove outer peel) – 1/2 cup water – 2 tomatillos – 1 serrano chile – 1 jalapeño chile – 1 yellow chile (Güero) Salsa Amarillo: – 1/2 tablespoon vegetable oil – 1/2 large white onion (cut into 2 pieces) – 3 garlic cloves – 3 Roma tomatoes – 2 chile de arbol – 2 serrano chiles – 4 jalapeño chiles – 4 yellow chiles (Güero) – 6 stalks green onion (white part only, chopped) – 1/4 cup cilantro (remove stems, tear leaves into little pieces) – 1 teaspoon black pepper – 2 cups water chiles were boiled in Salsa Guajillo: – 2 tomatoes – 7 guajillo chiles – 5 chile de arbol – 2 garlic cloves – 1/4 white onion – 1/2 cup water chiles were boiled in – salt and pepper to taste :Chips, Salsa, Salsa Guajillo, Salsa Amarillo, Green Salsa, Hispanic, Oaxaca, Chicharrónes De Queso, Chicharrónes, Cheese Chips, Hispanic Dairy
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Grate Oaxaca cheese until you have a couple of cups.

Line the air fryer basket rack with a 2×3 inch piece of parchment paper. I tuck a little piece of parchment paper into the side between the rack and the basket to secure the paper from lifting or curling.

Drop two tablespoons of Oaxaca cheese onto the parchment paper.

Set the Air fryer to 400 degrees for 6 minutes. Chicharrónes will come out crisp and delicious.

Remove from air fryer carefully with a small spatula and blot off excess oil.

Allow to cool for 5 minutes before eating.

Tip: You can make 4 at a time on individual pieces of paper.

Prep: 5 minutes

Cook: 20 minutes

Yields 16 chicharrónes

Green Salsa

Pour vegetable oil into a small frying pan over a medium high heat and allow to get hot. Add peeled onion and peeled garlic cloves. Fry until browned. Put in a blender along with the rest of the ingredients and pulse until smooth.

Pour into a bowl or jar and refrigerate.

Salsa Amarillo

Pour vegetable oil into a small frying pan and, over medium heat, add white onion and garlic cloves, allowing to brown on all sides. Take out of pan and set aside.

Fill a large, lidded pot (between 8-9 quarts) halfway with water. Set over medium heat and add 2 tablespoons salt. Cover and bring to a boil.

Add serrano, jalapeño and yellow chiles, cover and let boil for 15 minutes. Add tomatoes and chile de arbol, cover and let boil for an additional 20 minutes.

While waiting chiles to boil, chop green onions and tear the cilantro.

Add boiled tomatoes, chile de arbol (stems removed), fried onion, fried garlic cloves, 1 teaspoon black pepper, 1 teaspoon salt, 2 cups of water from boiled chiles, serrano chiles (stems removed), jalapeño chiles (stems removed), and yellow chiles (stems removed) to blender and pulse for 30 seconds.

Pour into bowl and mix in cilantro and green onion.

Salsa Guajillo

Fill lidded pot halfway with water and add tomatoes, guajillo chiles and chile de arbol. Over medium high heat, bring to a boil and boil for 25 minutes.

Add tomatoes and chiles (stems removed), salt and pepper, garlic cloves, and onion to a blender with 1/2 cup water chiles were boiled in and pulse until smooth.

Pour into bowl and serve.

Recipe and image created by Nicole Presley/@presleyspantry for the CMAB