Rajas Con Cerveza (Chiles with Beer and Cheese)


Mexican food authority Diana Kennedy once wrote in Food & Wine that every recipe from Michoacán to Chihuahua that combines chiles with cheese is a winner. She came across this delicious variation made with beer. For the cheese, use either the medium-sharp Cheddar or domestic Muenster cheese called for here, or Chihuahua or Asadero cheese if available. Serve this dish as an appetizer with oven-dried or fried tortillas, or as a first course in individual gratin dishes with tortillas. RELATED: Diana Kennedy Shares 7 Recipes from Her Mexican Kitchen



  • 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


  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.

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