Rajas Con Cerveza
If you've ever wondered how to make Mexican restaurant cheese dip, here's a recipe to teach you how. Vary the cheese a bit for a different flavor each time you make it. Your family will think you bought it, it's so good!
- In Mexico, Chihuahua or Asadero cheese would be used in place of the Muenster.
- Serve with tortillas, steamed or fried crisp
Cooking Time15 min
- 3 tablespoons vegetable oil
- 1 cup white onions, thinly sliced
- salt, to taste
- 1 pound poblano chiles, charred, peeled, stems and seeds removed, cut into strips
- 1 cup strong beer
- 6 ounces Muenster cheese, cut into thin slices
- Heat the oil in a deep, non-reactive medium skillet or shallow flameproof casserole.
- Add the onion, season with salt and cook over moderate heat until translucent.
- Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes.
- Add the beer, increase the heat to high and boil, uncovered until it is absorbed by the chiles, about 7 minutes.
- Spread the slices of cheese over the chiles and heat until melted. Serve immediately.