Rajas De Chiles Y Queso Manchego

Recipe Ingredients

3 tablespoons	45ml	Peanut oil
1/2 cup	20g / 0.7oz	Whole epazote leaves
9		Poblano or Anaheim chiles - roasted, peeled,
		Seeded, and cut in strips
1 teaspoon	5ml	Sea salt - or to taste
1/2 cup	118ml	Heavy cream
1 cup	237ml	Milk
12 oz	340g	Queso Manchego or Muenster cheese - cut thick slices
		Arroz Blanco - see * Note

Recipe Instructions

* Note: See the "Arroz Blanco" recipe which is included in this collection.

Over a medium-high heat, in a medium-size 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6272 broadcast 04-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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