INGREDIENTS

INSTRUCTIONS

Heat the 3 cups oil in a frying pan, and fry chiles briefly until
their skins begin to swell. Remove immediately. Place chiles in a
plastic bag, and then peel and cut into thin strips.
Heat butter and remaining 1/3 cup oil in a fryihng pan and saute
onions. Add chile strips, and saute. Add cheese and cook over low
heat until cheese begins to melt. Add milk, heavy cream and creme
fraiche, and season with salt and pepper. Cook for 20 minutes or
until a thick sauce is formed with the partially melted cheese. Add
tomatoes immediately before serving.
To serve: Spoon into individual clay bowls or onto salad plates.
Serve with freshly made corn tortillas.
Serves 8
The Best of Quintana by Patricia Quintana, Stewart Tabori Copyright
1995
Converted by MC_Buster.
NOTES : The chiles used Chichuahua are known as chilacas or as
California or Anaheim chiles, and are different from chilacas used
elsewhere in Mexico. They are roasted, placed in a plastic bag for a
few minutes to ease the peeling proceedure, deveined, and sliced into
thin strips. In the northern part of Mexico, asadero is one of the
most popular dishes.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus holds the secret of answered prayer”