Rajas con Queso

By jeknudson

Ingredients

• 2 tablespoons vegetable oil
• 1 large white onion, cut into thin crescents
• 8-10 chilaca chiles, roasted, peeled, seeded and cut into strips (see NOTE)
• 3 roma tomatoes, seeded and chopped
• 1 cup Mexican crema or half-and-half
• 1/2 cup evaporated milk
• 3/4 lb. Oaxaca cheese, grated
• salt to taste

Preparation

Step 1

Heat the oil in a medium saucepan, add the onion and cook until transparent.

Add the chile strips tomatoes and tomatoes and cook for two more minutes.

Add the crema and evaporated milk, bring to a slow boil and simmer, stirring frequently, for 5 minutes.

Remove the saucepan from the heat and stir in the grated cheese, stirring until the cheese is melted.

Serve immediately, in clay cazuelas if possible, with warm flour tortillas.

Serves 6

NOTE: Chilacas are the fresh version of dried pasilla chiles. Poblanos may be substituted.