Recipe - Chiles Wbeer And Cheese (Rajas Con Cervez

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

The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.

6 appetizer or 4 firstcourse servings

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.
Posted to CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on May 23,
1998