Rajas Con Cerveza

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


  1. Heat the oil in a deep, non-reactive medium skillet or shallow flameproof casserole.
  2. Add the onion, season with salt and cook over moderate heat until translucent.
  3. Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes.
  4. Add the beer, increase the heat to high and boil, uncovered until it is absorbed by the chiles, about 7 minutes.
  5. Spread the slices of cheese over the chiles and heat until melted.  Serve immediately.

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