Rajas con Queso (Chiles con queso)comments (4) August 28th, 2015
Use any kind of chiles you prefer or are available to make this dish. Traditionally it is made with poblanos, but any green chile can be used. If you use Anaheims or New Mexican types, you can add a little more heat by using a few serranos, jalapeños, gueros, Hungarian hot, or even a habanero pepper. This is a far cry from the processed cheese dips that are served in most restaurants. It is more chile and less queso, but it is wonderful, simple peasant food. I like it best when served with warm whole-wheat flour tortillas—I cut them into quarters—put some chiles on top and roll them up.
Serves 4 to 6—double the recipe for a crowd
8 to 10 large poblano or New Mexico-type chiles
1 large yellow onion
8 to 12 cloves garlic
2 to 3 tablespoons olive or vegetable oil
Salt and freshly ground pepper
1 1/2 to 2 cups grated sharp white cheddar cheese
12 whole-wheat flour tortillas, warmed
Roast, peel, and seed the chiles. Cut them lengthwise into 1/2 to 3/4-inch strips. Top and tail the onion and peel it. Halve it lengthwise. Place the cut side down and slice it lengthwise into 1/2-inch slices. Peel the garlic and cut it into thin slivers.
Heat the oil in large sauté pan. Add the onions and sauté over medium heat for about 5 minutes, stirring occasionally. Add the chiles and stir, cover and cook for 5 minutes more. Add the garlic, stir, reduce heat to medium low, cover and cook another 5 minutes. Stir, season with salt and pepper. (You can hold this for awhile here and reheat when ready to serve.) Sprinkle the cheese over the contents of the pan, cover and let sit for 5 minutes. Serve hot with tortillas.
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