Chiles with Beer and Cheese
Chiles with Beer and Cheese
Chiles with Beer and Cheese
Chiles with Beer and Cheese
- SERVINGS: 6 APPETIZER OR 4 FIRST-COURSE
Ingredients
- 3 tablespoons vegetable oil
-
1 cup thinly sliced white onion
-
Salt
-
1 pound poblano or Anaheim chiles (about 6 medium chiles)--charred, peeled,
-
with stems, seeds and veins removed and flesh cut into narrow strips
-
1 cup strong beer
-
6 ounces medium-sharp Cheddar or domestic Muenster cheese, cut into thin
-
slices
-
Directions
- Heat the oil in a deep, nonreactive, medium skillet or shallow flameproof casserole. Add the onion, season with salt and cook over moderate heat until translucent.
- Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes. Add the beer, increase the heat to high and boil, uncovered, until it is absorbed by the chiles, about 7 minutes.
- Spread the slices of cheese over the chiles and heat until melted. Serve immediately.
Chiles with Beer and Cheese
Become a fan
Follow us