Casa Olé's Chili con Queso  

5 pounds American cheese, grated

3 1/4 cups (26 ounces) water, divided

1 1/2 cups chopped onion (see note)

1cup each: chopped celery and green bell pepper (see note)

1/4 cup finely chopped jalapeño (see note)

Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Sauté over medium heat until vegetables come to a light boil.

When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount; recipe could be cut in half or thirds.

Note: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapeños.

Crumly Cogwheels Tortilla Soup

After the recipe for Crumly Cogwheels Cheesecake appeared in the Food section April 2, several loyal fans of the former restaurant at 1200 Milam wrote to ask for other favorite recipes, including the Tortilla Soup. It is their most-requested recipe, said owner Paul Helm, who now operates Crumly Cogwheels as a full-service catering company. Helm suggests adjusting the amounts of tortillas, chicken, cheese and avocado to your personal taste.

1large bunch cilantro, washed well (leaves only)

4garlic cloves

1small onion, chopped

2fresh serrano peppers

1(10-ounce) can tomatoes with green chilies

3quarts chicken stock

1(8-ounce) can tomato sauce

2or 3 teaspoons ground cumin (cominos)

1to 2 teaspoons salt

2tablespoons cornstarch dissolved in a small amount of water

Corn tortillas (about 20), cut into thin strips

Vegetable oil

2 cups shredded grilled or poached chicken breasts (about 2 ounces per serving)

1to 1 1/2 cups shredded Monterey Jack cheese (about 1 ounce per serving)

2avocados, peeled, pitted and sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor. Heat stock and add puréed mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.

Fry tortillas strips in oil until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top with chicken and ladle the stock over top. Garnish with shredded cheese and 2 or 3 avocado slices. Makes 10 to 12 servings.