Rajas Con Cerveza (Pepper Strips With Beer and Cheese)

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
•  tortilla

Directions

1. Heat oil in a non-reactive skillet over medium heat. Add onions. Cook until onions are translucent.
2. Add pepper strips, cover, and cook just until peppers are tender, about 4 minutes.
3. Add beer and bring to a boil. Cook until liquid has evaporated, about 7 minutes.
4. Stir in cheese and stir just until melted.
5. Serve with tortillas.