Rajas De Chiles Y Queso Manchego Recipe - Cooking Index
Rajas De Chiles Y Queso Manchego Recipe - Cooking Index
| 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 oz | Queso Manchego or Muenster cheese - cut thick slices | |
| Arroz Blanco - see * Note |
* Note: See the "Arroz Blanco" recipe which is included in this collection.
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.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6272 broadcast 04-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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