Rajas de chiles y queso manchego

4 servings

Ingredients

QuantityIngredient
3tablespoonsPeanut oil
½cupWhole epazote leaves
9Poblano or Anaheim chiles,
Roasted, peeled, seeded, and
Cut in strips
1teaspoonSea salt, or to taste
½cupHeavy cream
1cupMilk
12ouncesQueso Manchego or Muenster
Cheese, cut into thick
Slices

Directions

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