Rajas de Chiles y Queso Manchego

Yield:
6 servings
Level:
Easy
Ingredients
  • 3 tablespoons peanut oil
  • 1/2 cup whole epazote leaves
  • 9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips
  • 1 teaspoon sea salt, or to taste
  • 1/2 cup heavy cream
  • 1 cup milk
  • 12 ounces Queso Manchego or Muenster cheese, cut into thick slices
Directions
  • Over a mediumhigh heat, in a mediumsize 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.


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