| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 3 | tb | Peanut oil |
| 1/2 | c | Whole epazote leaves |
| 9 | Poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips | |
| 1 | ts | Sea salt,; or to taste |
| 1/2 | c | Heavy cream |
| 1 | c | Milk |
| 12 | oz | Queso Manchego or Muenster cheese,; cut into thick sli |
INSTRUCTIONS
Over a medium high heat, in a mediumsize cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time. Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts. Serve hot, over Arroz Blanco. Yield: 6 servings Recipe By :TOO HOT TAMALES SHOW #TH6272 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak <meginny@frontiernet.net>
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