Rajas con Cerveza

Serve with tortillas, steamed and fried crisp

Ingredients

3 tablespoons vegetable oil

1 cup white onions, thinly sliced

salt to taste

1 lb. poblano chiles, charred, peeled, stems, seeds removed, cut into strips

1 cup strong beer

6 ounces Muenster cut into thin slices

Directions:

Heat the oil in a deep, non-reactive 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 liquid is absorbed by the chiles, about 7 minutes. Spread the slices of cheese over the chiles and heat until melted. Serve immediately.

In Mexico, Chihuahua or Asadero cheese would be used.

Please note that some ingredients and brands may not be available in every store.

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