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

People who treat others as inferior are those who themselves suffer from a sense of inferiority and insecurity. Others are a threat to them because they don’t have a sense of being important to the eternal God. They don’t have the assurance that this God will look after them more than adequately. When we lose sight of our identity in Christ, lesser identifying features, like race, class, caste, and education, become significant. We try to find our identity by acting more significant than others.

Ajith Fernando

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 <[email protected]> on May 23,
1998

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