Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Rajas de Chiles y Queso Manchego
Getting reviews...
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 33 g
- Saturated Fat
- 17 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 16 g
- Cholesterol
- 86 mg
- Sodium
- 448 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 33 g
- Saturated Fat
- 17 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 16 g
- Cholesterol
- 86 mg
- Sodium
- 448 mg
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.
