Chiles with Beer and Cheese
Every recipe author Diana Kennedy knows from Michoacan 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.