Rajas con Queso

In Tijuana, Ludmila Dye first tasted roasted chili strips and onions blanketed with melted cheese. It was an easy concept to duplicate, and she loves to serve it as a quick lunch or appetizer. The heart-shaped poblano chilies are sometimes labeled pasillas.

Yield:

Makes 4 appetizer servings

Recipe from

Nutritional Information

Calories 229
Caloriesfromfat 47 %
Protein 10 g
Fat 12 g
Satfat 6.9 g
Carbohydrate 22 g
Fiber 3 g
Sodium 227 mg
Cholesterol 38 mg

Ingredients

3 fresh poblano chilies (about 10 oz. total)
1 tablespoon butter or margarine
1 onion (about 1/2 lb.), sliced
1/4 pound sliced jack cheese
4 to 6 warm corn or flour tortillas (6 to 7 in. wide)

Preparation

1. Place chilies in a broiler pan and broil about 3 inches from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Pull off and discard stems and seeds. Cut chilies into thin strips.

2. Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir butter and onion often until onion is limp, 4 to 5 minutes.

3. Mix chilies with onions and lay cheese slices on the vegetables. Cover and cook over low heat until cheese melts, about 2 minutes.

4. Scoop hot cheese mixture into tortillas. Fold to enclose filling, and eat.

Nutritional analysis per appetizer serving.

Note:

Ludmila Dye, San Diego,

July 1997