Yield: 4 servings
|3 tablespoons||Peanut oil|
|½ cup||Whole epazote leaves|
|9 \N||Poblano or Anaheim chiles,|
|\N \N||Roasted, peeled, seeded, and|
|\N \N||Cut in strips|
|1 teaspoon||Sea salt, or to taste|
|½ cup||Heavy cream|
|12 ounces||Queso Manchego or Muenster|
|\N \N||Cheese, cut into thick|
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