This recipe for green chile with cheese and crema makes a delicious appetizer or tasty taco filling!
Course Appetizer
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 4Servings
Ingredients
Olive oil
3large chile chilaca or Anaheim peppers
1poblano pepper
1jalapeño
1small sweet onion
1/4cupmilkat room temperature
1/3cupMexican cremaat room temperature
1/3teaspoonwhite pepperoptional
8-10ouncesqueso OaxacaAsadero, Chihuahua or Monterrey jack , sliced into small cubes or shredded for a smoother finish.
Salt to taste
You Will Also Need
Corn or flour tortillas
Your favorite salsa
Instructions
Preheat broiler to high for 5 minutes. Line a baking sheet with foil paper, set aside. Wash the peppers and place onto baking sheet. Peel and slice the onion in quarters. Place the veggies under the broiler for 14 to 18 minutes, turning halfway through cooking time. Remove from oven and cover with a kitchen towel. let cool.
Once cooled, remove blistered skins from peppers, as well as seeds and stems. Slice the peppers and onions into thin strips and set aside.
In a large skillet, heat 1 tablespoon of olive oil to medium. Add the onions and peppers and cook just until warm.
Reduce the heat and stir in the milk, crema and white pepper to pepper mix. Cook on low heat for a few minutes or until it gets thick. Add in the cheese and cook just until slightly melted .Taste for salt and pepper, remove from heat. Serve with chips, warm tortillas and your favorite salsa.
Notes
Big Tip!! If using real Mexican crema, you do not need to use the flour. The mexican crema has a higher fat content than American sour cream and will hold up to the heat better when cooking. Can't find crema, creme fraiche can also be used like Mexican crema.*Today's recipe is prepared with mostly Anaheim peppers, which are similar to chile chilaca from Mexico, but could most certainly be prepared with all poblano peppers.