Quick Green Chile/Apple Cider/3 Cheese Rarebit SauceFYI: I LOVED the green chile/cheese omlette at La Fonda. With french fries. The year I worked at the LaFonda pool (a postage-stamp, but it required a life-guard--mebbe '64?), I HAD IT FOR LUNCH every day!
(Our Family Recipe)
1 Pint of Unfiltered Apple Cider
8 Ounces Extra Sharp Cheddar Cheese
8 Ounces Gruyere Cheese
8 Ounces Double Glouscter Cheese
1 13 Ounce Carton of Frozen Chopped Green Chile (thawed)
2 Tablespoons Corn Starch
1 Tablespoon Hot Paprika
1 Tablespoon Coleman's Dry English Mustard Powder
1 Teaspoon Lea & Perrin's Worcestshire Sauce
1. Pour Apple Cider into a heavy sauce pan;
2. Whisk in Cornstarch until smooth;
3. Add the Paprika, Mustard Powder, and Worcestershire Sauce, and whisk in until powders are dissolved;
4. Bring mixture to a boil over high heat, and reduce heat to medium;
5. Whisk in Chopped Green Chile;
6. Add the Cheeses (Cubed or Shredded);
7. Stir with a whisk until all the Cheese is melted and thoroughly combined;
8. Lower the heat to low;
9. Continue to stir with a wooden spoon to avoid scorching;
10. It may be necesary to add a little more Cider (or dissolved Corn Starch) to get the desired consistency--ie. similar to commercial Nacho Sauce.
We enjoy this sauce as a topping for "La Fonda-Style Santa Fe Omlettes" (which inspired it); as well as on English Muffins (with or without Bacon, and Tomato, slices), "Welsh Rarebit Style"; or as a topping for Baked Potatoes when served as a "Meatless-Main-Dish"; or as a "Cheese Fondue Sauce" with cubes of "Artisan Bread", served with a Green Salad on the side. It can also be "Dipped" with Corn Tortilla Chips "Chile Con Queso" style.
For those with a taste for "Old Santa Fe" (a la VEH!) check out this FB Froup.