Recipe by Chocolatl
A Mexican dish from Diana Kennedy, great for either an appetizer or a side dish. I like to vary the kinds of peppers I use, adding some sweet peppers and some hotter ones. If you like, you can char and peel the peppers beforehand, but I usually don't bother. You may want to increase the cooking time if you don't char the peppers, or if you prefer them softer. If Asadero cheese is unavailable, use Muenster or a mild Cheddar. A dark Mexican beer is best for this dish.
Top Review by Muffin Goddess
These were fabulous! We enjoyed these wrapped in warm corn tortillas that were toasted on a comal (perfection!), but I'm guessing that these would also be wonderful on top of a nice steak as well. I cooked mine a bit more than those in the existing photos because I like the poblanos softer, so I will spare you the atrocious-looking photos I took, haha. I used Dos Equis for the beer -- the store was out of Negro Modelo, which was what I was hoping to use, but the Dos Equis did the job just fine. Thanks for posting! Made for The Honeys for ZWT8
- 3 tablespoons vegetable oil
- 1 cup white onion, thinly sliced
- 1 lb poblano chiles or 1 lb anaheim chili, cut into strips
- 1 cup beer
- 6 ounces asadero cheese, shredded
Directions See How It's Made
- Heat oil in a non-reactive skillet over medium heat. Add onions. Cook until onions are translucent.
- Add pepper strips, cover, and cook just until peppers are tender, about 4 minutes.
- Add beer and bring to a boil. Cook until liquid has evaporated, about 7 minutes.
- Stir in cheese and stir just until melted.
- Serve with tortillas.