Recipe - Chiles Serranos En Escabeche

3 tablespoon Vegetable oil
1 cup Thinly cut or sliced up 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 ounce Mediumsharp Cheddar or
domestic Muenster cheese;
cut into thin slices

Date: Wed, 13 Mar 1996 14:12:50 0500 (EST)

From: Hazel Slone hslone@freenet.columbus.oh.us

Subject: D. Kennedy recipes in Food & Wine 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, aobut 7 minutes. 3.Spread
the slices of cheese over the chiles and heat until melted. Serve
immediately. 6 appetizer or 4 firstcourse servings.

CHILEHEADS DIGEST V2 #267

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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