Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.

Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.

Serve hot, over Arroz Blanco.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Chile Con Queso

Recipe courtesy of Ree Drummond

Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas

Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos

Recipe courtesy of Rick Bayless

Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos

Recipe courtesy of Rick Bayless

Rajas con Queso

Recipe courtesy of Cynthia Garcia

Queso Fundido con Hongos y Chile Chipotle (Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile)

Recipe courtesy of Rick Bayless

Rajas con Queso Mini Tamales

Recipe courtesy of Marcela Valladolid

Enchiladas de Manchego Norteyas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Pina y Chile Morron (Pineapple-Bell Pepper Salad)

Recipe courtesy of Marissa Sanchez

Browse Reviews By Keyword