Yield: 6 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|
Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST) From: Hazel Slone <hslone@...>
Subject: D. Kennedy recipes in Food & Wine 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. Serve immediately. 6 appetizer or 4 first-course servings.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .