Rajas Con Queso
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- fresh poblano peppers
- 3 Tbsp
- corn oil
- 2 large
- onions, halved and sliced about 1/4 inch thick
- 16 oz
- sour cream
- chicken bouillon granules, to taste
- 1 1/2 c
- oaxaca mozzarella cheese, cut into small cubes
1Roast the chilies over an open flame or on a griddle until blackened but not charred.
2Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
3Remove the chilies and with the help of the towel rub the skins off. The chilies should still be somewhat firm.
4Cut them in 1/2 inch strips, discarding all the seeds and the ribs. Do not rinse.
5Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time, stirring often.
6When everything is soft add all the sour cream and the chicken bouillon granules.
7When the cream is hot, turn off the burner and add the cheese. Cover immediately until cheese melts.
8Serve with warm flour tortillas.