31/3 cupos of vegeta le oil24 California chiles1/2 cup butter3 red onions, finely chopped8 cups asadero or Monterrey jack cheese, cubed2 cups of milk11/2 cups of heavy cream11/2 cups of cream fraicheSalt and pepper to taste2 large tomatoes, peeled, finely chopped and well drained
1.- Heat 3 cups of oil in a frying pan, and fry chiles briefly, until the skins begin to swell. Remove immediately.
2.- Place chiles in a plastic, and then peel and cut into into thin strips.
3.- Heat butter and remaining 1/3 cup of oil In a frying pan, and sautè onions.Add chile strips, and sautè.
4.- Add cheese, and cook over low heat until cheese begins to melt. Add milk, heavy cream, and crime fraiche, season with salt and pepper.
5.- Cook for 20 minutes or until a thick sauce is formed with the partially melted cheese.
6.- Add tomatoes immediately before serving.
To serve: Spoon into individual clay bowls or salad plates. Serve with corn tortillas.
This side dish can be perfect to accompany a BBQ or as a vegetarian dish, we are sure everybody is going to enjoy this popular dish authentic from Mexico.