Rajas and Cheese

Name: Rajas and Cheese
Ingredients: 1 1/2 large sweet red bell peppers, oil-roasted, peeled, cored, and seeded (page 154); 3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154); 1 small green chile, oil-roasted, peeled, cored, and seeded (page 154); 3 jalapeno chiles, dry-roasted (page 154); 1 tablespoon vegetable oil; 1/2 small white onion, cut into 1/4-inch dice; 2 teaspoons chopped fresh cilantro leaves; 1/4 teaspoon dried Mexican oregano, toasted (page 164); Pinch of kosher salt; 3/4 cup Mexican Crema (or creme fraiche or natural sour cream), page 160; 5 tablespoons grated queso Oaxaca or Chihuahua cheese (about 2 ounces), page 151; 1 1/2 tablespoons grated imported Parmesan cheese; 6 (5 1/2-inch) soft white corn tortillas (page 13); Garnish: Oil-packed sun-dried tomatoes, drained and cut in strips, or roasted cherry tomatoes.

14 ingredients

11 steps

Ingredients

1 1/2 large sweet red bell peppers, oil-roasted, peeled, cored, and seeded (page 154)
3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
1 small green chile, oil-roasted, peeled, cored, and seeded (page 154)
3 jalapeno chiles, dry-roasted (page 154)
1 tablespoon vegetable oil
1/2 small white onion, cut into 1/4-inch dice
2 teaspoons chopped fresh cilantro leaves
1/4 teaspoon dried Mexican oregano, toasted (page 164)
Pinch of kosher salt
3/4 cup Mexican Crema (or creme fraiche or natural sour cream), page 160
5 tablespoons grated queso Oaxaca or Chihuahua cheese (about 2 ounces), page 151
1 1/2 tablespoons grated imported Parmesan cheese
6 (5 1/2-inch) soft white corn tortillas (page 13)
Garnish: Oil-packed sun-dried tomatoes, drained and cut in strips, or roasted cherry tomatoes.

Directions

1

Cut the prepared red bell peppers and poblano, green, and jalapeno chiles into 1/4-inch-thick strips (rajas) and set aside in a large bowl.
2

In a large, heavy nonstick skillet, heat the oil over medium heat and saute the onion until translucent, about 3 minutes.
3

Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan.
4

Cook over low heat, stirring continuously (so the mixture doesnt brown or scorch), until the queso melts, about 5 minutes.
5

It may be necessary to add a little water to the pan to keep the mixture from browning (the mixture may steam a little from the water).
6

Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
7

To serve on a platter, lay the tortillas side by side, open face and overlapping on the platter.
8

Divide the fillings equally between the tortillas and top with salsa and sun-dried tomatoes.
9

Grab, fold, and eat right away.
10

Or build your own taco: lay the tortilla, open face, in one hand.
11

Spoon on some filling, top with salsa and sun-dried tomatoes, fold, and eat right away.