Queso con Rajas

By RoketJSquerl

You need Mexican cheese for this recipe, which you can find at some good grocery stores, or you can do what we did and hit up the local Mexican grocery store since it is cheap and plentiful there. This recipe makes enough to feed 6 people as an appetizer at 95 cents per serving.

Ingredients

• 1 1/2 large sweet bell peppers, roasted, peeled, cored and seeded
• 2 large poblano chiles, roasted, peeled, cored and seeded
• 3 jalapenos, roasted and seeded
• 1 tablespoon vegetable oil
• 1/2 small onion, diced
• 2 teaspoons chopped fresh cilantro
• 1/4 teaspoon Mexican oregano
• pinch of salt
• 3/4 cup Mexican crema, or sour cream
• 8 ounces grated queso Oaxaca or Chihuahua cheese
• 1 1 /2 tablespoons grated Parmesan cheese

Preparation

Step 1

We roasted all of the peppers on the bbq until they were nice and charred on the outside and then peeled and deseeded them. Cut the roasted peppers into 1/4-inch thick strips (rajas) and set them aside.

In a large nonstick skillet, heat the oil over medium heat and saute the onion until translucent, around 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso, and grated Parmesan. Cook everything over a low heat, stirring continuously until the queso melts, about 5 minutes. Don’t let the mixture brown or scorch. If the queso is a bit too thick, add some more crema until you get the desired texture and thickness.

Remove the queso from the heat and serve immediately with warm tortillas or chips.