RCI-SN.003.0094.001
Chupaqueso
Chupaquesos ("suck cheese") is a cheesy dish. The basic idea is to fry cheese until it reaches a rubbery consistency, then cover that rubbery layer with cheese and toppings, then fold it into a tube.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- About 3oz (85g) of "shell" cheese1 unitshredded
- About 1oz (28g) of "filler" cheese1 unitoptionally a different kind of cheese, shredded
- Toppings:1 unit
- Chopped cold cuts1 unit
- Sandwich toppings - banana peppers1 unitchili peppers, marinated mushrooms, etc
- Marinara sauce1 unit
Method
1
Bring a large pot of salted water to a rolling boil over high heat. Prepare your pasta according to package directions until al dente, then drain and set aside, reserving about 1 cup of pasta cooking water.
12 minutes
2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add finely diced onion and sauté until softened and translucent, about 5 minutes.
5 minutes
3
Add minced garlic and red pepper flakes to the pan and cook, stirring constantly, until fragrant. Be careful not to burn the garlic.
2 minutes
4
Pour in crushed San Marzano tomatoes along with dried oregano, basil, salt, and black pepper. Stir to combine all ingredients thoroughly.
2 minutes
5
Reduce heat to low and allow the tomato sauce to simmer uncovered, stirring occasionally, until it thickens and the flavors meld together deeply.
25 minutes
6
Add the drained pasta directly into the sauce and toss to coat evenly, adding splashes of reserved pasta water as needed to achieve a silky, cohesive consistency.
3 minutes
7
Taste the dish and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove from heat.
2 minutes
8
Plate the pasta and finish with a generous drizzle of extra-virgin olive oil and freshly grated Parmesan cheese. Serve immediately while hot.