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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 3 tablespoons vegetable oil
- 1 cup thinly sliced white onion
- Salt
- 1 pound poblano or Anaheim chiles (about 6 medium chiles)charred, peeled, with stems, seeds and veins removed and flesh cut into narrow strips
- 1 cup strong beer
- 6 ounces medium-sharp Cheddar or domestic Muenster cheese, cut into thin slices
Method
- Heat the oil in a deep, nonreactive, medium skillet or shallow flameproof casserole.
- Add the onion, season with salt and cook over moderate heat until translucent.
- 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, about 7 minutes.
- Spread the slices of cheese over the chiles and heat until melted.
- Serve immediately.
