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Entree
2 - 4 servings
5 minutes
20 minutes
Chefs Mary Sue Milliken and Susan Feniger
3 tablespoons peanut oil
1/2 cup dried epazote, whole
9 Anaheim peppers (or poblano) roasted, peeled, seeded, and cut into 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
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.
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