Name: Chiles with Beer and Cheese (Rajas Con Cerveza)
Ingredients: 3 tb Vegetable oil; 1 c Thinly sliced white onion; Salt; 1 lb Poblano or Anaheim chiles; (about 6 medium chiles) - charred, peeled, with stems, seeds and veins removed and flesh cut into narrow strips; 1 c Strong beer; 6 oz Medium-sharp Cheddar or domestic Muenster cheese; cut into thin slices

Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy			4	Servings

INGREDIENTS

3	tb	Vegetable oil
1	c	Thinly sliced white onion
		Salt
1	lb	Poblano or Anaheim chiles; (about 6 medium chiles) – charred, peeled, with stems, seeds and veins removed and flesh cut into narrow strips
1	c	Strong beer
6	oz	Medium-sharp Cheddar or domestic Muenster cheese; cut into thin slices

INSTRUCTIONS

The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.
6 appetizer or 4 first-course servings
1.Heat the oil in a deep, nonreactive, medium skillet or shallow
flame-proof 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 CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998

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