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Rajas con Queso





Yields
Makes 4 appetizer servings

In Tijuana, Ludmila Dye first tasted roasted chili strips and onions blanketed with melted cheese. It was an easy concept to duplicate, and she loves to serve it as a quick lunch or appetizer. The heart-shaped poblano chilies are sometimes labeled pasillas.

 3 fresh poblano chilies (about 10 oz. total)
 1 tablespoon butter or margarine
 1 onion (about 1/2 lb.), sliced
 1/4 pound sliced jack cheese
 4 to 6 warm corn or flour tortillas (6 to 7 in. wide)
Step 1
1

Place chilies in a broiler pan and broil about 3 inches from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Pull off and discard stems and seeds. Cut chilies into thin strips.

Step 2
2

Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir butter and onion often until onion is limp, 4 to 5 minutes.

Step 3
3

Mix chilies with onions and lay cheese slices on the vegetables. Cover and cook over low heat until cheese melts, about 2 minutes.

Step 4
4

Scoop hot cheese mixture into tortillas. Fold to enclose filling, and eat.

Step 5
5

Nutritional analysis per appetizer serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 12g16%

Saturated Fat 6.9g35%
Cholesterol 38mg13%
Sodium 227mg10%
Total Carbohydrate 22g8%

Dietary Fiber 3g11%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.