We had a couple of friends over on Sunday night to try out a few recipes from the cookbook Tacos
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.
Queso con Rajas, adapted from Mark Miller’s Tacos
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
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.
Dave won’t let me go to a Superbowl party (he’s trying to keep me from wearing myself out)…so I told him that I’m going to make myself appetizers and eat them all. This will be one of those appetizers. It looks so good.
Posted by Bethany | 03. Feb, 2010, 8:08 amSweet Bethsheeba – I can’t wait until Sunday. I’m going to have to run out and get some queso for lunch.
Posted by Bethany | 03. Feb, 2010, 9:54 amWe ate it with tortilla chips, but I think it would be better spooned onto some tortillas since it is very melty – and more like queso fundido that regular queso. It is awesome and makes a great quesadilla filling too!
Posted by Alex | 03. Feb, 2010, 12:55 pmThis cheese dip looks wonderful! I’m definitely saving this one
Posted by Carrie | 04. Feb, 2010, 7:23 amMaybe Mum can smuggle some poblano peppers over to Scotland next week?? I miss queso
Posted by Alison | 04. Feb, 2010, 12:12 pmThat looks so cheesy and good!
Posted by Kevin | 12. Feb, 2010, 7:06 pmOregano is a gread addition to everyday meals, i put them on soups and salads.`;~
Posted by Sara Foster | 27. Jul, 2010, 2:46 am