Rajas De Chiles Y Queso Manchego Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Peanut oil,
1/2 cup: Whole epazote leaves,
9: Poblano or Anaheim chiles,
Roasted, peeled, seeded, and
Cut in strips,
1 tsp: Sea salt, or to taste
1/2 cup: Heavy cream,
1 cup: Milk,
12 ounce: Queso 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
Source from luhu.jp
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
Source from luhu.jp
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