Jalapeno strips with cheese (Rajas de jalapeño con queso)
A recipe from the state of Chihuahua, in northern Mexico; this spicy appetizer dish is usually eaten with tortillas but it is also great with nachos. This dish is a spicier version of the "Rajas con crema", which is made with Poblano chilies instead.
Recipe for the Jalapeno Strips with Cheese
Ingredients:
* 1 lb. jalapeno peppers
* 1 onion
* 1 big red tomato
* 3 garlic cloves
* 1/2 lb. sharp white cheddar cheese, or Monterey Jack, grated
* 1 1/2 cups milk
* 1 cup half-half cream
* Salt
Preparation:
* 1 lb. jalapeno peppers
* 1 onion
* 1 big red tomato
* 3 garlic cloves
* 1/2 lb. sharp white cheddar cheese, or Monterey Jack, grated
* 1 1/2 cups milk
* 1 cup half-half cream
* Salt
Preparation:
1) Wash the peppers, the onion and the tomato, then cut the stem of the peppers out and peel the onion’s skin. Place on a baking sheet and roast them on a griddle or skillet with a little oil.
2) When the outer skin of both the onions and the chilies is well charred, take the jalapeños out and place in a plastic bag, then close the bag so that it is sealed and it won’t let the vapors out.
3) Place the onion on a cutting board and chop finely. When the peppers are cool enough to touch, take them out of the bag and peel their skin, which should easily come off. Once peeled, slice the chiles in strips; if you like spicier keep the seeds and veins in.
4) Chop the tomato in strips, peel the garlic cloves then put them first in a skillet along with two tablespoons of oil; cook for a few minutes then add the onion and tomatoes and simmer over low heat. Lastly put the jalapenos in.
5) Pour in the milk and the cream, season with salt to your taste and bring to a boil; put the grated cheese in and mix until the cheese has melted.
2) When the outer skin of both the onions and the chilies is well charred, take the jalapeños out and place in a plastic bag, then close the bag so that it is sealed and it won’t let the vapors out.
3) Place the onion on a cutting board and chop finely. When the peppers are cool enough to touch, take them out of the bag and peel their skin, which should easily come off. Once peeled, slice the chiles in strips; if you like spicier keep the seeds and veins in.
4) Chop the tomato in strips, peel the garlic cloves then put them first in a skillet along with two tablespoons of oil; cook for a few minutes then add the onion and tomatoes and simmer over low heat. Lastly put the jalapenos in.
5) Pour in the milk and the cream, season with salt to your taste and bring to a boil; put the grated cheese in and mix until the cheese has melted.
Privacy policy.
Click on the chile to go back to main page, and read more recipes!