31/3 cups 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 saut onions.Add chile strips, and saut. 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.
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