- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Mary Sue Milliken and Susan Feniger
Ingredients
- 3 tablespoons Peanut Oil
- 1/2 cup Dried Epazote whole
- 9 Anaheim Chile (or poblano) roasted, peeled, seeded, and cut in strips
- 1 teaspoon Sea Salt or to taste
- 1/2 cup Heavy Cream
- 1 cup Milk
- 12 ounces Queso Manchego or Muenster cheese, cut into thick slices
Directions
Over a medium high heat, in a medium size cast iron skillet, heat the oil until it smokes.
Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes.
Add the chile strips and salt and fry about 3 minutes, stirring all the time.
Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
Serve hot, over Arroz Blanco.
