Yield: 4 Servings
|3 tablespoons||Vegetable oil|
|1 cup||Thinly sliced white onion|
|1 pounds||Poblano or Anaheim chiles; (about 6 medium chiles) - charred, peeled, with stems, seeds and veins removed and flesh cut into narrow strips|
|1 cup||Strong beer|
|6 ounces||Medium-sharp Cheddar or domestic Muenster cheese; cut into thin slices|
The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy.
6 appetizer or 4 first-course servings 1.Heat the oil in a deep, nonreactive, medium skillet or shallow flame-proof casserole. Add the onion, season with salt and cook over moderate heat until translucent.
2.Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes. Add the beer, increase the heat to high and boil, uncovered, until it is absorbed by the chiles, aobut 7 minutes.
3.Spread the slices of cheese over the chiles and heat until melted.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on May 23, 1998