Rajas Con Crema Recipe
Summary
MethodBoiled
Ingredients
| Green chilies | 6 Ounce, roasted | |
| 2 tablespoons lard or vegetable oil | ||
| 1 clove garlic, peeled but left whole | ||
| 1 large onion, cut in half through root end and vertically sliced | ||
| 1 pound mozzarella cheese, cut into 1-inch cubes | ||
| Half and Half | 2 Cup (16 tbs) | |
Directions
Pat chilies dry on paper towels and cut lengthwise into 1/8-inch wide strips.
Heat lard or oil in a large, heavy skillet, add garlic and saute over medium heat for several minutes, pressing garlic gently with the back of a spoon to release flavor.
Remove and discard garlic.
Add onion and saute for 1 minute.
Add chili strips and saute 1 minute longer.
Add cheese cubes and reduce heat to low.
Pour in half-and-half and simmer just until cheese begins to melt; do not allow to boil or the sauce will curdle.
Remove from heat immediately and serve hot with flour or corn tortillas.
Heat lard or oil in a large, heavy skillet, add garlic and saute over medium heat for several minutes, pressing garlic gently with the back of a spoon to release flavor.
Remove and discard garlic.
Add onion and saute for 1 minute.
Add chili strips and saute 1 minute longer.
Add cheese cubes and reduce heat to low.
Pour in half-and-half and simmer just until cheese begins to melt; do not allow to boil or the sauce will curdle.
Remove from heat immediately and serve hot with flour or corn tortillas.
Chef
