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