Chiles with Beer and Cheese

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.

Plus: More Appetizer Recipes and Tips


Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

How to make this recipe

  1. 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.

  2. 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.

  3. Spread the slices of cheese over the chiles and heat until melted. Serve immediately.

Contributed By Published April 1996

477967 recipes/chiles-with-beer-and-cheese 2013-12-06T23:17:59+00:00 Diana Kennedy fall|summer|cocktail-party|holiday-open-house|mexican|appetizers-starters|6|fast|vegetarian april-1996,chiles with beer and cheese,Mexican food,appetizer recipe,Diana Kenneday,The Cuisines of Mexico recipes,chiles-with-beer-and-cheese 477967

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5