Rajas Con Queso Peppers With Cheese Recipes

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
• Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
• Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
• Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
• Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Steps:

• Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
• Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

Steps:

• Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
• Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
• Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
• For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
• Portion the dough out into 2.2-ounce balls and refrigerate overnight.
• Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
• In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
• In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.

Steps:

• Melt butter in large skillet over medium heat.
• Add garlic; saute 1 minute.
• Add bell peppers and poblanos; saute until tender, about 12 minutes.
• Add green onions; saute until tender, about 4 minutes.
• Add cheese and simmer until cheese melts.
• Stir in cilantro.
• Season with salt and pepper.

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred.
• Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
• Remove the chilies and with the help of a kitchen towel rub the skins off.
• The chilies should be firm.
• Cut them in 1/2 inch strips discarding all the seeds and the ribs.
• Do not rinse them.
• Heat the oil in a large pan over medium heat.
• Add the chilies and the onions at the same time.
• Stir often.
• When everything is soft add all the sour cream and the chicken bouillon granules.
• When the cream is hot, turn off the burner and add the cheese.
• Cover immediately until cheese melts.