Prep 45 mins
Cook 20 mins
Poblanos, cheese, and beer. Rich and tasty; made for a good nighttime snack. From the Bailey Farms website http://www.baileyfarmsinc.com. I made a half recipe. Amounts can easily be adjusted to suit personal taste. Prep time includes roasting/preparing the peppers.
- 3 tablespoons vegetable oil
- 1 cup onion, thinly sliced
- 6 poblano chiles
- 1 cup strong dark beer (I use porter)
- 6 ounces medium cheddar, sliced thinly
- To prepare poblanos: You can either roast them under the broiler or on a grill. If under the broiler, place whole washed peppers on a cookie sheet and broil, watching carefully and turning until blackened on all sides. Cool in a paper bag and peel under cold running water. This should take about 20 minutes (to broil) plus 10 to cool. Then, take the peeled peppers and slice into thin, long slices lengthwise.
- Heat oil in a skillet over medium heat.
- Add sliced onions and salt to taste.
- Continue to cook over medium heat until onions are translucent. Once onions are cooked, add peppers to the pan, cover and cook until tender.
- Add beer, turn up heat to high and bring mixture to a boil. Boil until the liquid is absorbed by the peppers.
- When liquid is absorbed, lay cheese slices over peppers, cover, and continue to cook until cheese melts.
- Serve with your favorite tortillas (flour/corn), steamed or fried. (I like them steamed/heated up in a cloth napkin in the microwave, sprinkled with a little water).