Name: Chile Strips in Creamy Cheese Sauce (Rajas con Crema)
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 pound low-moisture mozzarella cheese, cut into small dice (about 4 cups); 6 fresh chiles, either poblano or Anaheim, roasted or fried, peeled, and seeded; or 2 cans (4 ounces each) whole long green chiles, drained and rinsed with cold water; 2 tablespoons lard or vegetable oil; 2 cups half-and-half; 1 medium-size white onion, sliced into thin half-moons (about 1 cup); 1 garlic clove

Preparation info

6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This often accompanies grilled meats. It is also good with either flour or fresh corn tortillas. In Mexico the cheese would be asadero or “roasting” cheese, which is of the same general type as mozzarella and makes nice, long strings when it melts.

Ingredients

6 fresh chiles, either poblano or Anaheim, roasted or fried, peeled, and seeded;

Method

Cut the chiles lengthwise into strips about ¼ inch wide.

Heat the lard or oil in a large saucepan over high heat until rippling. Add the garlic and cook, stirring, 1 to 2 minutes, pressing the garlic with the back of a spoon to release the flavor. Remove the garlic and discard. Reduce the heat slightly; add the onion and cook for 3 minutes, stirring occasionally. Add the chile strips an