Chile Chilaca Con Queso (Green Chile with Cheese)
This recipe for green chile with cheese and crema makes a delicious appetizer or tasty taco filling!
Servings 4 Servings
Ingredients
- Olive oil
- 7 large chile chilaca or 4 large Anaheim peppers
- 1 large poblano pepper
- 1 large jalapeño pepper
- 1 medium white onion you can saute the onion sliced into strips in preheated oil at medium heat in the skillet if you don't want to roast them.
- 1 cup Mexican crema at room temperature
- 1/3 teaspoon pepper optional
- 8-10 ounces queso Oaxaca Asadero, 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 10 to 15 minutes, turning halfway through cooking time. Remove from oven and cover with a kitchen towel. let cool. All ovens will vary as far as the cooking times.
- 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 avocado or olive oil to medium. Add the onions and peppers and cook just until warm.
- Reduce the heat and stir in the crema and pepper to the skillet. Cook on low heat for a few minutes or until it gets thick. Add in the cubed or shredded cheese and cook just until slightly melted. Taste for salt, then remove from heat. Serve right away with chips, warm tortillas and your favorite salsa.
Notes
Video Version Chile Chilaca con Queso
12 chile chilaca(long, skinny dark green)
4 large Anahiem peppers
1 large poblano pepper
Avocado oil
1 medium white onion, sliced into strips
4 fresh chile guero, seeded and sliced into strips
4-5 cloves of garlic
Salt and pepper, to taste
14 oz Mexican crema
15 oz Oaxaca cheese, cubed
Wash and then remove stems from the fresh green chiles. Remove the seeds. I left the seeds in the chilaca for more heat. It's optional. Rub a light coat of oil on the peppers before placing them under a preheated broiler set to high. Broil for several minutes on each side or until the skins are mostly blistered. Transfer to a plastic bag and let steam and cool.
When ready remove the blistered skins and slice all the green chiles into short strips. Set them aside. Prep the other ingredients. When ready sauté the onions and chile guero strips in 2 tbsps. of preheated avocado oil in a large skillet for 6-7 minutes. Add the garlic and sauté for 2 more minutes. Season lightly with salt and pepper.
Turn the heat to low and pour in all of the crema. Add the roasted chile strips, then stir well to combine. When the crema begins to simmer lightly, fold in the cubes of queso Oaxaca. Let all the ingredients get warm or just until the cubed cheese begins to melt slightly. Taste for salt. Serve right away.