Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Rajas de Chiles y Queso Manchego
- Level: Easy
- Yield: 6 servings
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 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.
