Chiles with Beer and Cheese
- SERVINGS: 6 APPETIZER OR 4 FIRST-COURSE
Every recipe author Diana Kennedy knows from Michoacán to Chihuahua that combines chiles with cheese meets with immediate approval. She came across this delicious variation made with beer, Rajas con Cerveza. In Mexico, Chihuahua or Asadero cheese is best; if you can find a market that sells either one, try it.
Serve as an appetizer with oven-dried or fried tortillas, or serve as a first course in individual gratin dishes with tortillas.
- 3 tablespoons vegetable oil
- 1 cup thinly sliced white onion
- 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
- 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.