rajas de chiles y queso manchego

Categories
2hot
Yield
4 servings
MeasureIngredient
3 tablespoons Peanut oil
½ cup Whole epazote leaves
Poblano or Anaheim chiles,
  Roasted, peeled, seeded, and
  Cut in strips
1 teaspoon Sea salt, or to taste
½ cup Heavy cream
1 cup Milk
12 ounces Queso Manchego or Muenster
  Cheese, cut into thick
  Slices

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.

Yield: 6 servings

TOO HOT TAMALES SHOW #TH6272

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